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.
