Effects of addition of decorticated roselle seeds flour on rheological properties

The present study was undertaken with the objectives to study the Rheological properties of Roselle seed flour with wheat flour. For this study the Roselle seed were procured from the local market and decortications treatments were given to the seeds. All experiments were laid in completely randomized design with suitable replications for statistical analysis. The pre-treatments decortications and whole seed were adopted in this investigation to ascertain the best treatment for onward inclusion in cookie products. Amylograph, farinograph and extensograph properties of the pre-treatments were also studied. The preliminary investigations adjudged decorticated Roselle seed flour (DRSF) have superior nutritional and functional qualities. The decorticated Roselle seed flour had higher nutrient contents than the whole seeds. Therefore, this treatment was used to study the amylograph, farinograph and extensograph properties. These properties showed good characters for using this flour in bakery products.