Development of Babbler’s Bill Leaf Carragenan Jellies
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Abstract
The aim of this research was to develop herbal jelly from Babbler’s Bill leaf. Several conditions affecting the jelly’s qualities were studied, such as the amount of carrageenan and sugar, and the ratio of water to Babbler’s Bill leaf. From this research a suitable formula was composed of Babbler’s Bill leaf extract (ratio of water to fresh Babbler’s Bill leaf was 95 : 5) at 82.97%, sugar at 14.85%, carrageenan at 1.98%, and citric acid at 0.025%. The moisture content of the final product was 85.19 and the water activity (aw) was 0.989. The texture properties of the developed product were hardness at 70.06 g, cohesiveness at 0.51, Gumminess at 20.04 g, springiness at 0.30, and color properties were L* 26.49, a* –2.57, and b* 8.12. Finally, there was no microbial growth detected.
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Applied Science Research Articles
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References
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[4] W. Thongsaard, C.A. Marsden, P. Morris, M. Prior, and Y.B. Shah, “Effect of Thunbergialaurifolia, a Thai natural product used to treatdrug addiction on cerebral activity detected by functional magneticresonance imaging in the rat,” Psychopharmacology, vol. 180, pp. 752–760, 2005.
[5] R. Oonsivilai, C. Cheng, J. Bomser, M. G. Ferruzzi, and S.Ningsanond “Phytochemical profiling and phase II enxyme-inducing properties of Thunbergialaurifolia Lindl. (RC) extracts,” Journal of Ethnopharmacology, vol. 114, pp. 300–306, 2012.
[6] E. W. C. Chan, S. Y. Eng, Y.P. Tan, Z. C. Wong, P. Y. Lye, and L. N. Tan, “Antioxidant and sensory properties of Thai herbal teas with emphasis on ThunbergialaurifoliaLindl,”Chiang Mai Journal of Science, vol. 39, pp. 599–609, 2012.
[7] R. Oonsivilai, M. G. Ferruzzi, and S. Ningsanond, “Antioxidant activity and cytotoxicity of Rang Chuet (Thunbergia laurifolia Lindl.) extracts,” Asian Journal Food Agro-Industry, vol. 1, pp. 116–128, 2008.
[8] S. Jiwajinda, V. Santisopasri, A. Murakami, O. K. Kim, H. W. Kim, and H. Ohigashi, H,“Suppressive effects of edible Thai plants on superoxide and nitric oxid generation,” Asian Pacific Journal of Cancer Prevention, vol. 3, pp. 215–223, 2012.
[9] E. W. C. Chan, Y. Y. Lim, K. L. Chong, J. B. L. Tan, and S. K. Wong, “Antioxidant properties of tropical and temperate herbal teas,” Journal of Food Composition and Analysis, vol. 23, pp. 185–189, 2010.
[10] P. Suwanchaikasem, C. Chaichantipyuth, and S. Sukrong, “Antioxidant-guided isolation of rosmarinic acid, a major constituent, from Thunbergialaurifolia and its use as a bioactive principle for standardization,” Chiang Mai Journal of Science, vol. 41, pp. 117–127, 2014 (in Thai).
[11] W. Boonyarikpunchai, S. Sukrong, and P. Towiwat, “Antinociceptive and anti-inflammatory effects of rosmarinis acid isolated from ThunbergialaurifoliaLindl,” Pharmacology Biochemistry and Behavior, vol. 124, pp. 67–73, 2014.
[12] S. Aritajat, S. Wutteerapol, and K. Saenphet, “Anti-diabetic effect of Thunbergialaurifolia Linn. Aqueous extract,” The Southeast Asian Journal of Tropical Medicine and Public Health, vol. 35, pp. 53–58, 2004.
[13] P. Pramyothin, H. Chirdchupunsare, A. Rungsipipat, and C. Chaichantipyuth, “Hepatoprotective activity of Thunbergia laurifolia Linn. extract in rats treated with ethanol: In vitro and in vivo studies,” Journal of Ethnopharmacology, vol. 102, pp. 408–411, 2005.
[14] W. Ruangyuttikarn, P. Chattaviriya, N. Morkmek, S. Chuncharunee, and N. Lertprasertsake, “ Thunbergia laurifolia leaf extract mitigates cadmiu toxicity in rats,” ScienceAsia., vol. 39, pp. 19–25, 2013.
[15] S. Chivapat, P. Chavalittumrong, A. Attawish, J. Bansiddhi, and S. Padungpat, “Chronic toxicity of Thunbergia laurifolia Lindl. extract,” Journal of Thai Traditional and Alternative Medicine, vol. 7, pp. 17–24, 2009.
[16] N. Pongphasuk, W. Khunkitti, and M. Chitcharoenthum, “Anti-inflammatory and analgesic activities of the extract from Garciniamangostana Linn,” Acta Horticulturae, vol. 680, pp. 125–130, 2005.
[17] T. Garcia, “Analysis and gelatin-based confections,” The manufactoring confectioner, vol. 80, no. 6, pp. 93–101, 2000.
[18] R. Schrieber and H. Gareis, Gelatine Handbook: Theory and Industrial Practice. Weinheim: Wiley-VCH, pp. 45–117, 2007.
[19] W. Deepanya, “Development of gummy jelly Tamarind Product,” Project report of Phetchabun Rajabhat University, 2008.
