P 13 Development of ready-to-serve drink using Kothala himbutu (Salacia reticulata)

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.