Chinellato M., Conegero J., Marques D., Oliveira D., Clemente E., Monteiro A., 2016, Physical-Chemical and Sensory Quality of Cassava Extruded Snack Added with Hibiscus Sabdariffa L., Chemical Engineering Transactions, 49, 403-408.
The hibiscus plant has a well-known rich phytochemical profile responsible for beneficial health effects while cereal extruded products have dense energy content but are nutritionally poor. This work aimed to assess the addition of Hibiscus sabdariffa L in extruded products represented by a snack made of cassava. Blends of cassava and hibiscus flower powder were processed in a single-screw extruder. Formulations showed significant differences between expansion ratio and hardness suggesting that hibiscus powder was capable to retain the moisture during process. The white color of FC (formulation control) (L= 81.65 a = 1.97 b = 2.86) changed drastically to a light red in F1 (formulation 1) (L= 71.68 a = 16.55 b = 5.85) intensified in F2 (formulation2) (L= 58.6 a = 25.86 b = 6.72) turning to an intense red. Antioxidant activity, phenolic compound and anthocyanin content increased drastically from control. The formulations F1 and F2 showed a significant increase on antioxidant activity average of six and ten times higher than in FC. A positive consumer acceptability of the tested formulations (between 6-7 points out 9) was important to understand and show that hibiscus powder is a potential ingredient for enhancing food formulations in low amounts phytochemicals like snacks.
