Development of a Sugar Free Two Bar Ice Palam by Incorporating ‘Kothala Himbutu’ (Salacia reticulata) Stem Extract
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Date
2013
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Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Salacia reticulata (Kothala Himbutu) is a woody climber native to Sri Lanka and it is a well
known traditional medicinal plant used in Ayurvedic treatments (Anurakumara et al., 2010).
Researchers found that the aqueous extract of the roots and stems of S. reticulata has sugar
reduction ability and used for treating type II diabetic. Moreover the decoction of S. reticulata is
used in the treatment of gonorrhea, rheumatism, skin diseases, hemorrhoids, itching, swelling,
asthma, thirst, amenorrhea and dysmenorrheal (Anurakumara et al., 2010). Therefore, it is used
in functional food industry and there are several Salacia based preparations available in the
market (Ryanghyok et al., 2008). Current study aimed to develop a two bar ice palam which
consists with two parts as shell and core. Shell of the product consisting with water ice
incorporated with S. reticulata extract and the core comprises sugar free ice cream (lite ice
cream).The objectives of this study was to find out the best method to prepare S. reticulata stem
extract and to develop a sugar free two bar palam by incorporating S. reticulata extract.
The current study was carried out at the Ceylon Cold Stores PLC, Kaduwela. First, the basic
composition of the water ice was determined using preliminary trials. Then, water ice was
prepared by incorporating S. reticulata stem extract. Several extraction methods were followed
to find out the best method to prepare S. reticulata stem extract. The appropriate dosage of the
extract was decided according to the Ayurvedic recommendations (Singh and Duggal, 2010)
and recommendations of Industrial Technology Institute, Colombo, Sri Lanka. Total soluble
solid content for the ice palam incorporated with S.reticulata were adjusted by adding
) in different combinations. Most compatible
artificial sweetener combination was determined. Another trial was conducted to select the most
compatible flavor of the final product. The best treatments were selected by evaluating the
sensory attributes of the product using 7 trained panelists with five point hedonic scale. Then,
)
consisting with 6% fat, 30.7% total solid and with a density of 1.09 kg/L. Finally, product was
formulated with the developed S. reticulata incorporated water ice as the outer shell and lite ice
cream as the inner core. Final product was assembled by GSL machine (GSL wrapper/GSL 12)
at -32 °C.
pH and the microbiological analysis were done to determine the Aerobic Plate Count (APC), E.
coli, Coliform, Yeast and Mould counts of S. reticulata extract for 10 weeks of period under
different storage temperatures. Physiochemical parameters and the microbiological analysis
were done for the final product. Melting rate of the developed product was determined and
compared with a commercially available water ice. A result of sensory evaluation was analyzed
by Friedman non-parametric test using MINITAB 15 statistical software program and Microsoft
Excel 2010.
Description
Keywords
Animal Sciences, Food Science, Food Technology, Milk, Milk Production