Investigation of physicochemical and sensory properties of sponge cake enriched with hibiscus (Sabdariffa L.)

Many studies have reported that hibiscus (Sabdariffa L.) is a good source of polyphenols, antioxidants and anthocyanins. Hibiscus is a plant whose flower buds have a high anthocyanin content. Various extracts obtained from these plants are used in traditional medicine against many diseases such as liver diseases, high blood pressure and fever. Due to these features, the importance of hibiscus in terms of nutrition is increasing day by day. Hibiscus is a product that has a very good potential for medicinal and daily use, but its use is not very frequent. Tea prepared with hibiscus has health benefits and is rich in organic substances. In addition, the sensory scores of bakery products such as bread made with hibiscus extract have a high course. Consumers' demands for products that can protect their health have increased as they become increasingly aware of the fact that their dietary habits have significant effects on their health. Antioxidants are used as food additives to prevent oxidative degradation of fats and oils in processed foods. Therefore, the fact that the usage area has not been expanded and the hibiscus plant has not been utilized in terms of providing enough health benefits, antioxidant effect, bioavailability and product diversity, it creates a gap worth investigating in the literature. In this direction, the aim of this research is to evaluate the effect of hibiscus tea added to sponge cake dough in various proportions to obtain the final product and to evaluate the effect on sponge cake quality and functional component content as a result of hibiscus supplementation. During the research, pH test, dry matter determination, color analysis, phenolic substance analysis, sensory analysis and evaluations of sponge cake enriched with four different hibiscus additives were made in the laboratory environment and comparisons were made.. According to the results of the sensory analysis made by the panelists, sponge cakes with 15% additive received the most general appreciation. Thus, a new research and development product was created in which the use of hibiscus was evaluated due to its colorant and health benefits in the pastry industry, which has an important place in gastronomy.