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Development of a Sauce Using Gymnema sylvestre Leaves 时间:2017-07-05 13:06   来源:未知   作者:admin   点击: 次 Abstract:Plant derived products have attracted enormous attention due to their diverse range of biological and therapeutic properties. Gymnema sylvestre is an underutilized medicinal herb that is widely distributed in different parts of the world. It is rich in phytochemicals with antidiabetic and antiobesity properties; however, it is less popular due to its bitter taste. This study was focused on developing a sauce using leaves of Gymnema sylvestre. The most acceptable composition (17.2% water, 4.8% vinegar, 3.2% sweet potato, 2.6% chili, 2.0% sugar, 2.0% cinnamon, 2.0% cardamom, 1.8% ginger, 1.8% garlic, 1.2% onion, 1.2% salt, 0.1% citric acid, and 0.1% sodium benzoate) of the sauce was with 60% leaf extract. Final product contains 73.54% ± 1.68 moisture, 19.92% ± 2.59 carbohydrate, 2.98% ± 0.44 ash, 2.61% ± 0.58 protein, 0.88% ± 0.05 fiber, and 0.05% ± 0.01 fat. The total flavonoid content was 243.67 ± 8.57 µ moles of rutin equivalent, total phenolic content was 65.44 ± 0.51 µ moles of gallic acid equivalent, and % of inhibition of DPPH of total antioxidant capacity was 43.70 ± 0.72. Sauce formulated with 1000 ppm sodium benzoate had six weeks of shelf life. The results showed that development of a sauce from G. sylvestre leaves is an effective way of delivering the health benefits to the potential consumers.
1. Introduction
  Currently, people are looking for a quick, easy, and convenient food. Therefore, fast foods are in high demand. Sauce is a more popular food product among people due to the increased consumption of fast food. It is one of the instant side dishes which is used for dipping or used as a condiment. Mostly, sauces are with low nutritional value and high sodium and calorie content. High consumption of fast food leads to health problems [1, 2]. Vast evidence indicates that a plant based diet can reduce the risk of chronic diseases and promotes sound human health, with functional foods containing physiologically active components [3].
  G. sylvestre is a dicotyledonous medicinal herb belonging to the family Asclepiadaceae which is known as “Masbadda” in Sinhala and “Chirukurinja” in Tamil [4, 5]. It is well known for its sweet taste suppressing activity and is found to be useful for the treatment of diabetes mellitus and obesity [6, 7]. It is used as a stomachic, diuretic, inhibited absorption of glucose in the small intestine and has inhibitory action against glucan synthesis and has antieruodonic and antiviral effect [8–10].
  G. sylvestre leaves have several functional properties but direct consumption is challenging due to the bitter and astringent taste and these plant based products are lacking in the market [11]. Therefore, this study was focused on developing novel functional food product from G. sylvestre leaves, mainly to supply the health benefit to fast food consumers.
2. Materials and Methodology
  This study was conducted in four phases. At the first phase, four sauce formulations were prepared by changing the concentration of leaf extract as 50, 60, 70, and 80% (w/w). At the second phase, two sauce formulations were developed by changing the thickening agents to sweet potato flour and pumpkin flour. Finally, sauce formulation was prepared and physicochemical characteristics were evaluated.
2.1. Preparation of Sauce
  Initially, prepared leaf extract was boiled with continuous stirring at 55 to 60°C for 2 to 3 minutes. Then sweet potato flour was added to the leaf extract and heated up to 65°C with continuous stirring. Subsequently salt, sugar, vinegar, citric acid, and spices were added and mixed while boiling. Lastly, sodium benzoate (1000 ppm) was added. The final mix was boiled at 65 to 70°C with stirring until reaching 25° Brix. Then, it was immediately transferred into sterilized clean glass bottles and stored at room temperature.