IRON-ENRICHED BREAD WITH KARKADE (HIBISCUS-SABDARIFFA) AND WHEAT-FLOUR

Karkade (Hibiscus sabdariffa) was blended with wheat flour to make bre ad. When 0.5% Karkade was blended with wheat flour, maximum bread heig ht and specific volume (cm(3)/g) were obtained (pH 4.8-5.0); these pro perties gradually deteriorated with increased Karkade. The pH of the b read crumb decreased with increased Karkade, reaching pH 3.35 when ble nded with 10% Karkade. The pH of Karkade alone was 2.5, which was adju sted to approximate to 5.0 by the addition of alkali just before blend ing with wheat flour and making bread. Control of the Karkade pH resul ted in bread height and specific volume recovering to the original opt imal levels. In addition, the deep reddish purple color (513 nm) of th e bread crumb changed to a brownish color crumb. The Fe content was 0. 14 mg of Fe/gram of dry crumb, or 6.22 mg of Fe/60 g of fresh bread wh en 5% Karkade was blended with wheat flour.