Development of an instant spice mix from <em>gongura</em> (<em>Hibiscus cannabinus </em>L<em>.</em>) for deep fat fried snacks and evaluation of its antioxidant activity

Abstract

An instant spice mix based on <em>Hibiscus cannabinus </em>L. leaf (IGSM) for deep fat fried snacks was standardized and its chemical composition, antioxidant activity and storage stability was investigated. Dehydration of fresh <em>Hibiscus cannabinus </em>(<em>gongura</em>) and <em>Mentha spicata</em> (<em>pudina)</em> leaves yielded leaf powders of 13.28 and 9.78 %, respectively. The major ingredients of the standardized instant spice mix powders were <em>gongura</em> (25 %), <em>pudina</em> (12.5 %), pepper (15 %), salt and sugar were added for palatability. The spice mix is rich in dietary fibre (22.20 %) in which crude fiber is 10.82 %. Biologically active compounds such as polyphenols (1644 mg/100 gm) and ascorbic acid (9.48 mg/100 gm) were found in the spice mix. Essential amino acids were found to an extent of 42.12 and 42.62 gm/100 gm in <em>gongura</em> leaf powder and IGSM, respectively of which, leucine, lysine and phenylalanine were predominant. Inhibition of 2, 2-diphenyl-2-picrylhydrazyl by 50 % was observed at a concentration of 6 mg/ml. The ABTS radical inhibition assay was found to be high (89.2 %) at 1.2 mg/ml concentration. Sorption studies indicated that the instant spice mix was stable at room temperature with an initial moisture content 3.39 %, which equilibrated at 37 % relative humidity. The overall sensory quality of instant spice mix on deep fat fried snacks was 7.27 &plusmn; 0.47 during six months of storage.