Evaluation of sensory acceptance and anti-hypercholesterolemia activity ofbiscuits containing anthocyanins made from roselle (Hibiscus sabdariffa L.) flourand chitosan

Biscuits made from roselle calyces and chitosan can be used as food ingredients to complement food needs and are nutritious for health. Roselle calyces contain anthocyanins, which have anti-hypercholesterolemic properties. Chitosan was also able to reduce fat levels in plasma and the liver, thereby reducing cholesterol levels. This study aimed to analyze the total anthocyanin content, determine the optimal formula, evaluate sensory acceptance, and test the anti-hypercholesterolemic of biscuits containing anthocyanins made from roselle (Hibiscus sabdariffa L.) flour and chitosan. The study used a completely randomized design with four different proportions of the main ingredients used to make biscuits containing roselle flour and chitosan, respectively; F0/ control negative (0:0)%; F1(4.5:0.5)%; F2(4:1)%; and F3(3.5:1.5)% and positive control (Simvastatin drug). The findings revealed that the analysis of the differential pH method on the total anthocyanin content of the four biscuit formulas showed a significant difference (P<0.05). F3 with roselle 3.5% and chitosan 1.5% showed anthocyanin content of 236.45±0.03 mg/kg higher than the others. Likewise, the evaluation of consumer acceptance shows that F3 was better in assessing taste, texture, and overall compared to F1 and F2. The in vivo analysis of the effectiveness of biscuits in lowering serum cholesterol after consuming biscuit samples for twenty-one days showed that there was a significant decrease in cholesterol levels with a decrease in total cholesterol and LDL by 33.72±1.39% and 35.87±2.29%, respectively in Formula 3 and followed by a decrease in Formula 2 total cholesterol (30.34±1.79%) and LDL (27.31±2.60%).