Sensory and Nutrition Evaluation of Soups Supplemented with Fresh Hibiscus rosa sinensis Flowers

Abstract

Medicinal plants have been beneficial to human since the Vedic era in India. Because of their exceptional biological and pharmacological applications, they are being continuously exploited by man for their well beings. Soup was prepared with 5,10 and 15 percent addition of Hibiscus rosa sinensis flowers. It was shown that control soup fell in the category of desirable in terms of colour, appearance, texture and over all acceptability and it was moderately desirable in taste. Soup prepared by using 5% and 10% hibiscus flower was desirable in all attributes. Incorporation of hibiscus flower 15% level came down the scores for all sensory attributes and rated moderately desirable. Nutritional evaluation showed that both supplemented samples had significantly higher β-carotene content than control sample. The vitamin C content in control soup was 15.02%, while it was decreased in supplemented soup. Results of nutrient evaluation of soup revealed that protein content was higher in type II hibiscus flower base soup whereas, control soup had maximum content of moisture (5.69%), fat (58%), fibre (5.78%) and ash (1.54%). Type II soup had significantly higher amount of β- carotene (0.95 ug) while, vitamin C was higher in control soup (15.02mg). Highest iron (0.75mg/100g), zinc (0.21mg/100g) and manganese (0.21mg/100g) content was found in type II soup. Calcium content was observed to be higher in control soup. The study showed that hibiscus flowers are rich in phytochemicals. Acceptable value-added products like biscuit, Namakpara, Idli, Cake, Muffins etc can be developed from hibiscus to enhance nutritional value and enrich therapeutic benefits.