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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9719

Title: Karkade (Hibiscus Sabdariffa) as a mineral and fiber supplement in chocolate cakes
Authors: Almana, H.A
Keywords: Karkade, cakes, hibiscus sabdariffa , coca, fiber, mineral roselle
Issue Date: 2001
Abstract: Karkade (Hibiscus sabdariffa) powder was used a crude fiber, calcium, and iron supplement in chocolate cakes at 0, 1, 3, 5, and 7% supplement levels based on wheat flour weight. Cakes were evaluated by baking tests. Karkade which was not pH-controlled, caused a real reduction in cake volume, cake specific volume, and cake crumb pH, which increased with increasing concentration of karkade. However, chocolate cakes containing 5% karkade with the pH of cake batter is controlled to 7.0 by the addition of soda just before making cakes were similar to the control cakes, containing wheat flour alone, in all aspects. In addition, the crude fiber, calcium, and iron contents in these cakes approximately increased 5, 4, and 2 fold respectively. Physical tests were used to study the effect of karkade on wheat flour properties. Karkade had a little effect on flour properties such as volume sedimentation, alkaline water retention capacity, and amylograph peak viscosity. The unsatisfactory use of karkade in chocolate cakes is attributable at least in part to organic acids in karkade which lower the pH value of cake crumb. With the pH value of cake crumb controlled to the optimum level, karkade powder at up to 5% level of supplementation can be used in the production of chocolate cakes.
URI: http://hdl.handle.net/123456789/9719
Appears in Collections:College of Foods And Agricultural Science

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