Development of Gummy Jelly from Mesua ferrea Linn. Flower Extract
Article Sidebar
Main Article Content
Abstract
The aim of this research was to develop gummy jelly from Mesua ferrea Linn. flower extract. Factors affecting gummy jelly’s qualities were studied, including the amounts of gelatins (6, 8 and 10 % w/w), and the concentration of M. ferrea flower extract (5, 10 and 15 % w/w). The results showed that the texture of gummy jelly with 8 % gelatin was similar to that of commercial gummy jelly and the product received the highest liking score. The gummy jelly with 15 % w/w of M. ferrea flower extract also had highest liking score. Hence, the suitable formula of gummy jelly from M. ferrea flower extract was composed of 6.50 % M. ferrea flower extract (15 % w/w), 8 % gelatin, 18 % boiled water, 33 % sugar, 31.50 % glucose syrup and 3 % citric acid (50 % w/w). The product qualities including pH, total soluble solid, total phenolic content and antioxidant activity were 3.24, 73.5 ºBrix, 87.04 mg gallic acid equivalents/100 g and 75.64 mg Trolox equivalent/100 g, respectively. Moreover, microbiological quality of the product met the requirement of the Thai Community Product Standard (520/2547) and the Ministry of Public Health of Thailand (issue 213, 2000).
Article Details
References
Wutithamawech, W., 1997, Herbal Encyclopedia, Odean Store, Bangkok, 261 p. (in Thai)
Tonhpen, P., 2006, Isolation and structure elucidation of bioactive compounds from the flower of Mesua Ferrea, M.S. Thesis, Chiang Mai University, Chiang Mai. (in Thai)
Sahu, A.N., Hemalatha, S. and Sairam, K., 2014, Phyto-pharmacological review of Mesua ferrea Linn., Int. J. Pharm. 5: 6-14.
Verotta, L., Lovaglio, E., Vidari, G., Finzi, P.V., Neri, M.G., Raimondi, A., Parapini, S., Taramelli, D., Riva, A. and Bombardelli, E, 2004, 4-Alkyl- and 4-phenylcoumarins from Mesua ferrea as promising multidrug resistant antibacterials, Phytochemistry 65: 2867-2879.
Mazumder, R., Dastidar, S.G., Basu, S.P., Mazumder, A. and Singh, S.K., 2004, Antibacterial potentiality of Mesua ferrea Linn. flowers, Phytother. Res. 18: 824-826.
Chahar, M.K., Kumar, S.D.S., Geetha, L., Lokesh, T. and Manohara, K.P., 2013, Mesua ferrea L.: A review of the medical evidence for its phytochemistry and pharmacological actions, Afr. J. Pharm. Pharmacol. 7: 211-219.
Nordin, K., Ahmad, F.B.H., Taufiq-Yap, Y.H. and Manaf Ali, A., 2004, Volatile components of methanol extract from the flower of Malaysian Mesua ferrea Linn., Orient. J. Chem. 20: 69-72.
Keawsaard, S. and Jino, P., 2016, Antioxidant and Anticancer Activities of Mesua ferrea Flowers, the Development of Mesua ferrea Flowers as Infusion and Inhalation Products, Payap University, Chiang Mai. (in Thai)
Dakshayini, P.N. and Mahabob Basha, P., 2018, phytochemical screening and in vitro antioxidant potential of Tribulus terrestris fruit and Mesua ferrea flower extracts: A comparative study, Int. J. Pharm. Pharm. Sci. 10: 70-75.
Lim, T.K., 2014, Edible Medicinal and Non-medicinal Plants: Vol. 7 Flowers, Springer Science Business Media, New York.
Benjakasorn Tea, Manager Online, Available Source: https://mgronline.com/qol/detail/9580000095949, July 14, 2019. (in Thai)
Srisamatthakarn, P., Na-Nan, P. and Thongphu, S., 2016, Development of gummy jelly product with high quality and antioxidant poperties from Phak Chiangda [Gymnema inodorum (Lour.) Decne.], Songklanakarin J. Plant Sci. 3(Suppl. III): M11/39-47. (in Thai)
Suwan, T., Pradutprom, W., Ngamroop, W., Choosuk, N. and Phungamngoen, C., 2016, Development of babbler’s bill leaf gummy jelly, Burapha Sci. J. 22(1): 189-201. (in Thai)
Garcia, T., 2000, Analysis of gelatin-based confections, Manufact. Confect. 80: 93-101.
Deepanya, W., 2008, Development of Gummy Jelly Tamarind Product, Rajabhat Phetchabun, Phetchabun. (in Thai)
Charoen, A. and Vattanakul, S. 2018, Effect of basil seed gum on batter properties and quality characteristics of cake from Khao Dawk Mali 105 rice flour, Thai Sci. Technol. J. 26(6): 993-1004. (in Thai)
Naijitra, C. and Cheoymang, A., 2016, Evaluation of antioxidant activity, total phenolic and nicotine contents of 15 Thai herbs, Thai Sci. Technol. J. 24(2): 351-361. (in Thai)
Charoen, R., 2015, Development of antioxidant gummy jelly candy supplemented with Psidium guajava leaf extract, KMUTNB Int. J. Appl. Sci. Technol. 8: 145-151.
Meesang, S., Wuttijumnong, P., Pongsawatmanit, R. and Chenputhi, S., 2003, Effect of gelatin sucrose/glucose syrup ratio and citric acid on physical properties and sensory quality of gummy jelly product, 41th Kasetsart University Annual Conference: Agro-Industry, Kasetsart University, Bangkok.
Thanomwong, C., Effect of Gelatin and Citric Acid on Sensory Qualities of Lemongrass Flavored Gummy Jelly, Available Source: http://www.conference.phuket.psu.ac.th/proceedings/PSU_OPEN_WEEK_2008/data/sci/1_31.pdf, July 14, 2019.
Kanpairo, K., 2018, Effect of different sweeteners on the quality of torch ginger (Etlingeraelatior (Jack) R.M. Smith) gummy jelly, Burapha Sci. J. 23(2): 944-958. (in
Thai)
Nitayaphat, W., 2015, The science of color, J. Home Econ. 13(1): 3-11. (in Thai)
Ministry of Public Health of Thailand, Jam, Jelly and Marmalade In a Tightly Closed Container, Issue 213, 2000, Available Source: http://food.fda.moph.go.th/law/data/announ_moph/P213.pdf, Septem ber 10, 2019. (in Thai)
Bunyaprapasorn, N. and ChokchaiCharoen porn, O., 2001, Herbs: Folk Plants (2), Prachachon Co. Ltd., Bangkok, 620 p. (in Thai)
Vajragupta, O., Boonchoong, P., Boonyarut, C. and Atsinthong, M., 2007, Radical Scavenging Agents, 2nd Ed., New Thaimit Printing, Bangkok, 262 p. (in Thai)
Nutrition Division, Department of Health, Ministry of Public Health, Recommended Daily Dietary Allowances for Healthy Thais (RDA), 2003, 3rd Ed., Printing Organization for the Delivery of Goods and Parcels, Bangkok. (in Thai)
Thai Community Product Standards, Frozen Dried Jelly (No. 520/2547), Available Source: http://tcps.tisi.go.th/pub/tcps520_47.pdf, Semtember 10, 2019. (in Thai)