PROCESS OF MAKING FUNCTIONAL BISCUITS BASED ON ROSELLA EXTRACT AND CHITOSAN AS AN ANTIOXIDANT

Abstract

This invention relates to the process of making functional biscuits based on roselle extract (Hibiscus sabdariffa) and chitosan which results in increased antioxidant activity. The process begins with the extraction of dried roselle flower petals through the maceration method using aquadest solvent with a ratio of 1:10 w / v for 24 hours at room temperature, followed by freezing and freeze-drying at −30 °C for 48 hours to obtain the extract powder. The extract powder is then mixed into the biscuit dough with chitosan with a concentration variation of 0–1% w / w to the total mass of the main ingredients, followed by molding and baking at 150 °C for 25 minutes.From these variations, the chitosan concentration of 0.5% w / w is the selected formulation that produces a total phenolic content of 3.36 mg GAE / 100 g and antioxidant activity of 50.52%, higher than the formulation without chitosan which produces a total phenolic content of 2.45 mg GAE / 100 g and antioxidant activity of 45.76%. This formulation process allows the stabilization of phenolic compounds during baking and increases the antioxidant capacity of the obtained biscuits. This invention emphasizes innovation in the process stages of combining extraction and mixing of roselle extract with chitosan, especially at a chitosan concentration of 0.5% w / w, thus producing biscuits with high antioxidant activity synergistically.

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