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, widely distributed in different parts of the world. It is rich in phytochemicals with anti-diabetic and anti-obesity properties. However, the herb is less popular due to its bitter taste. This study was focused to develop a sauce using leaves of G. 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. The final product contained 73.54% ± 1.68 moisture, 19.92% ± 2.59 carbohydrates, 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 of the product was 243.67 ± 8.57 μ moles of rutin equivalent and the total phenolic content was 65.44 ±0.51 μ moles of gallic acid equivalent. Inhibition of DPPH % of the total antioxidant capacity was 43.70 ± 0.72. Sauce formulated with 1000 ppm sodium benzoate showed six weeks of shelf life. The results revealed that development of a sauce from G. sylvestre leaves is an effective way of delivering its health benefits to the potential consumers.
Highlights
Current trend of the food industry is for quick, easy and convenient products
Preparation of sauce The leaf extract of G. sylvestre was boiled with continuous stirring at 55 to 60 °C for 2-3 min, and sweet potato flour was added before heating up to 65 °C with continuous stirring
Consumer preference for odor and taste has decreased with increasing concentration of the leaf extract due to the inherent leaf properties of G. sylvestre such as bitterness and astringent taste
Summary
Current trend of the food industry is for quick, easy and convenient products. fast foods are in high demand. Sauce has become a popular food product among people owing to the increased consumption of fast food. The plant is well known for its sweet taste-suppressing activity, and is Perera and Pavitha useful for treatment of diabetes mellitus and obesity (Thakur et al, 2012; Krishna et al, 2012). It is used as a substance having stomachic, diuretic, anti eruodonic and antiviral effects, and showing inhibited absorption of glucose in the small intestine and inhibitory action against glucan synthesis (Shanmugasundaram et al, 1990; Bone, 2002; Sanej et al, 2010). This study was focused on to developing a novel functional food product from G. sylvestre leaves, in order to pass the health benefits to fast food consumers
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