Numerous researchers have pointed out that RC and its

Numerous researchers have pointed out that RC and its extracts possess functional properties from where advantages can be taken for developing new products with additional nutritious characteristics that may provide health benefits to consumers. In this bcl-2 inhibitor sense , one of the main challenges that companies face today is the development of new value-added products to meet the consumer’s demands [5]. Using RC into food products would also provide a cost effective products with “clean” label.
Materials and methods
Results and discussion The results of nutritional characteristics of RC and cupcakes are summarized in Table 2.
Conclusions Roselle calyces (RC) are sources of acids that would enhance the stability of anthocyanins pigment and have numerous of phytochemicals. Roselle calyx extracts was used to enrich cupcake. The panelists gave a closer score (statistically significant at P<0.05) to the RC cupcakes. The a* value was increased significantly while the b* value was significantly reduced. The consumption of 100g of the RC cupcakes provided 465mg/100g anthocyanins, along 8% total dietary fiber and 4.2% ash.
Conflicts of interest