Journal of Food Science and Technology

, Volume 51, Issue 12, pp 3830–3837 | Cite as

Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product

  • Kar-Lin Nyam
  • Sod-Ying Leao
  • Chin-Ping Tan
  • Kamariah Long
Original Article


Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0–30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.


Roselle seed Functional properties Antioxidant activity Cookies Dietary fibre 



We would like to thank Malaysian Agricultural Research and Development Institute (MARDI) for providing the roselle seeds for this study.


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • Kar-Lin Nyam
    • 1
  • Sod-Ying Leao
    • 1
  • Chin-Ping Tan
    • 2
  • Kamariah Long
    • 3
  1. 1.Department of Food Science and Nutrition, Faculty of Applied SciencesUCSI UniversityKuala LumpurMalaysia
  2. 2.Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
  3. 3.Malaysian Agricultural Research & Development Institute (MARDI)Kuala LumpurMalaysia

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