| dc.description.abstract | Functional foods derived from natural extracts, which are rich in bioactive
compounds like polyphenols, flavonoids, and vitamins, can significantly contribute to
the prevention of oxidative stress. In this study, the objective was to produce roselle
nata de coco (RS), a dessert model containing antioxidant properties from spray-dried
roselle powder. The physicochemical properties, including pH, titratable acidity, total
phenolic content, anthocyanin content, and antioxidant activity of different RDC
samples were assessed. Sensory acceptance tests were performed and the accepted RDC
samples were determined their storage abilities under factor conditions including
temperature and light for 8 weeks. The results showed that the properties of roselle
powder have been successfully incorporated into nata de coco to form an antioxidantsupported food. The physicochemical and antioxidant properties were significantly
different under treatments. RS3 was chosen as the optimal sample through
physicochemical tests and sensory acceptance. In the stability study, the RS sample
exhibited the ability to maintain its antioxidant properties and phenolic content for more
than 8 weeks under all storage conditions, though the anthocyanin content was observed
to decrease as the effects of storage temperature. As the results suggested, the roselle
nata de coco produced in this study possessed promising properties to become an
antioxidant-supported food product with health benefits and consumer acceptance. | en_US |
