This document describes a study that tested the effects of incorporating roselle calyces concentrate incubated with various food ingredients into cupcakes. Key findings include: - Cupcakes with roselle calyces incubated with molasses and orange zest received the highest sensory scores. - Incubation with vinegar, lemon or orange juice significantly increased redness (a* value) of the cupcakes. - Cupcakes with lemon juice provided 420mg of anthocyanins and 10% daily fiber per 100g serving. The study concluded that roselle calyces cupcakes incubated with common, inexpensive ingredients can provide nutritional benefits while being easily produced at home or commercially.

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Effect of Roselle calyces concentrate with other ingredients
on the physiochemical and sensory properties of cupcakes
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Presentation outline
 Introduction
 Aim of the Study
 Materials and Methods
 Results
 Discussion
 Conclusion

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Roselle calyces are a major crop for export and used to
make a common drink in Egypt.
The objective of this research was to determine the
physiochemical and the sensory properties of cupcakes
formulated with Roselle calyces concentrate incubated with 11
different food grade ingredients (FGI) prior to addition to the
cupcake batters.
Methodology- Anthocyanins, fibre, moisture, colour and
sensory evaluations were done along with batter and baking
quality.
Abstract

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Abstract
 Findings- Roselle calyces cupcakes incubated with
molasses and orange zest had the highest sensory scores
(P<0.05).
 The parameter a* was significantly redder when Roselle
calyx concentrates were incubated with vinegar, lemon or
orange juice.
 One hundred g of Roselle cupcakes with lemon juice
provided 420 mg/100 g anthocyanins and 10% of total
dietary fibre.

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Abstract
 Practical implications –The FGI are available and
inexpensive.
 Roselle calyces cupcake with the FGI can be made at home
and is less sour than the Roselle calyces drink. These
cupcakes would have a “clean” label.
 Originality – This is one of the first studies to use FGI to
treat Roselle calyces concentrate.
 The FGI are sources of acids such as juices or vinegar,
natural sweeteners such as honey and molasses that
enhance the stability of anthocyanins and which may
themselves have numerous phytochemicals.

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Anthocyanidins (R3’ = R5’
= H) Anthocyanin (R3, R5
= glycosides)
General Chemical
Formula of Azo
Compounds

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Materials and Methods
 Cupcake ingredients
 Chemicals
 Preparation of Roselle calyces extract (RCE)
 Batter preparation
 Analytical methods
 Proximate analysis
 Measurement of pH

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Materials and Methods
 Colorimetric determination of anthocyanins
 Batter viscosity
 Batter specific gravity
 Volume index
 Cupcake density
 Color measurement
 Sensory evaluation
 Statistical analysis

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Results

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The Photoshop Window Screen of cupcake crumb samples appearing the
determined area in M sample that will be measured, show the transversal cut of
cupcakes, A= Control, B = Control roselle calyces concentrate, C = Honey, D =
Molasses, E = Vinegar, F = Lemon rind, G = Lemon juice, H = Lemon zest, I =
Nescafe, J = Arabica coffee, K = Orange rind, L = Orange Juice, M = Orange
zest.

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Results

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Color Measurements

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Sensory Evaluation

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Cost Effective Product
 Cupcake is popular in Egypt with hundreds of bakery
specialized cupcake shops.
 Our target also is elderly who looking for healthy and soft
products that can be made commercially to be labeled as
functional cupcakes.
 Beneficial health effects associated with anthocyanin
consumption include lowering the risk of cardiovascular
disease.

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Cost Effective Product
 The cost effective in the new product is reasonably cheap
compared to the control cupcake costs.
 One of the most important factors that influence the cost
effectiveness of producing cupcake is the choice and the
prices of ingredients such as flour.
 The price of flour based on a retailer price in Egypt is (2015)
between L.E 7 and 8 (1 kg), while the average commercial
cupcakes are L.E 10.

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Cost Effective Product
 The real calculation of each cupcake in this study as only
ingredients for Roselle cupcakes is L.E 2.60 compared to
control L.E 3.20.
 With the assumption of reducing the cost of cupcakes to
∼20% as (∼L.E 0.6) when Roselle calyces added, in addition
to its higher nutritional value.
 Total phenols, anthocyanin, and fibre content in cupcakes
may exert their beneficial effects in reducing risks of
coronary heart disease.

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Cost effective product
 Additionally, its use could contribute to reducing the cost of
national heath services in the treatment of heart diseases.
 Roselle calyces cupcake can provide food safety for children
and protective agents for older people. Beneficial health
effects associated with anthocyanin consumption include
lowering the risk of cardiovascular disease (CVD) was
reported.
 The Egyptian National Hypertension Project found an
adjusted overall prevalence of coronary heart disease of 8.3%
and a high prevalence of hypertension (26%) that was an
important driver of adverse cardiovascular outcomes.

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Conclusions
 Roselle calyx concentrates were incubated with 11 food
grade ingredients (FGI), and added to cupcake batters.
 The sensory panellists gave the best score (P˂0.05) to the
Roselle calyx cupcakes with molasses and orange zest.
 The a* value was increased significantly while the b* value
was significantly reduced.
 The consumption of 100 g of the Roselle calyx cupcakes
with lemon juice provided 420 mg/100 g anthocyanins and
10% total dietary fibre.

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Have A Nice Cupcake