Abstract:
Diabetes is a severe health problem affecting millions of people worldwide. Neither insulin nor
other pharmaceuticals has been shown to modify the course of diabetic complications due to the
multi-factorial basis that involves both genetic and environmental factors. Kothala himbutu
(Salaciareticulata: KH) is a medicinal plant in Sri Lanka that is reported to have many health
benefits including reduction of blood sugar levels. The present study was to develop a ready-to serve (RTS) drink using KH extract. A sensory evaluation was carried out to determine the most
acceptable ratio of KH stem: water in the preparation of extract. The RTS was processed by
pasteurizing at 85°C for 20min. Two experiments were carried out to determine the acceptable
levels of ginger juice, aspartame and lemon flavor. Physicochemical (pH, fat, fiber, protein and
ash content), microbiological as well as organoleptic properties of the developed product were
determined. A clinical test with 10 volunteers was carried out to determine the effect of the product
on the blood sugar level. The KH extract obtained from 10% KH stem with water after boiling at
95°C for one hour. 10% ginger juice and 0.72% aspartame was selected as the best ratios for the
herbal RTS drink and 30 untrained panelists were involved in" sensory evaluation. The developed
product contained 0.78% total ash, 0.42% total fat and pH value was 5.10. In the microbiological
examination, it was too minute to count Total Plate Count and Yeast & Mould count of the
developed product. The KH RTS drink was significantly acceptable (p<0.05) for color, aroma,
taste, consistency and overall acceptability than the KH extract. The consumption of KH herbal
RTS drink after a standard meal appeared to reduce the blood sugar level and therefore, RTS drink
may be recommended for diabetic patients as an alternative medicine.
