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Title: Development and quality evaluation of blue butterfly pea flower (clitoria tternatea L.) extract incorporated jelly
Authors: Madukokila, U. A. A. D.
Jemziya, M. B. F.
Wijewardhane, R. M. N. A.
Rifath, M. R. A.
Keywords: Clitoria Ternatea L.
Composite Jelly
Fruit Pulp
Proximate Analysis
Sensory Qualities
Issue Date: 27-Jul-2021
Publisher: Faculty of Technology, South Eastern University of Sri Lanka, University Park, Oluvil.
Citation: 1st International Conference on Science and Technology 2021 on “Technology - based research and innovation for empowerment and sustainability ”. 07th July 2021. South Eastern University of Sri Lanka, University Park, Oluvil, Sri Lanka. pp. 124-129.
Abstract: Blue butterfly pea (Clitoria ternatea L.) flower (BPF) is an underutilized plant known for several health benefits. BPF can be used for increasing consumer demand for healthy foods by replacing artificial flavours and colours. This study was carried out to develop and evaluate commercially potential jelly incorporated with BPF extract. The dried BPF extract was obtained by the aqueous extraction method. Fruit pulp and BPF extract incorporated different jelly formulations were developed. Further, it was evaluated for colour, pH, moisture, titratable acidity, fibre, ash, and energy value. The sensory evaluation for different treatments was carried out using a 9-point hedonic scale test for taste, texture, colour, smell, appearance, and overall acceptability. The results showed significant differences (p<0.05) observed in different treatments for colour, pH, moisture, titratable acidity, fibre, ash, energy value, and sensory attributes. The moisture content of jelly formulated with different formulations was ranged from 13.1% to 20%. When considering ash content, it is considerably higher in the only BPF added jelly. The fibre content of the jelly samples ranged from 0.7% to 2.7% while higher fibre content was observed in banana pulp incorporated jelly. Energy value of jelly samples ranged from 357.03 to 428.66 J/100g and the titratable acidity of the jelly ranged from 0.02% to 1.023%. The sensory analysis exhibits that watermelon and BPF extract incorporated jelly obtained higher ranks. Eventually, the jelly formulations produced with BPF extract received a higher mean score for sensory analysis and had a good proximate figure for nutritional values.
ISBN: 978-624-5736-17-1
Appears in Collections:1st International Conference on Science and Technology

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