Evaluation of Sensory Acceptability, Functional Properties, and Proximate Composition of Four Novel Functional Foods Incorporated with <em>Garcinia quaesita</em> Leaves

Abstract

Purpose: Garcinia quaesita is an exquisite spice used extensively in imparting flavour to foods, and in curing diseases in Ayurveda. Considering the seasonality of the fruit rind, abundance of the leaves, and potential functional properties displayed by the leaves, this study was intended to develop functional foods incorporating garcinia leaf extract and assess their sensory, functional, and nutritional properties.Research Method: Herbal tea, herbal cracker, herbal appetizer and herbal confectionary incorporated with garcinia leaves were developed and assessed for their sensory qualities. As in functional properties, total polyphenol content, total antioxidant activity, and total flavonoid content of the products were measured while the proximate composition was analyzed to obtain basic nutritional composition.Findings: All the products were sensory accepted; with mean scores above, “3” from a 5-point hedonic scale in each attribute, while retaining the basic nutritional composition of their particular food categories. Each product reported significant amounts of polyphenols and flavonoids with remarkable antioxidant activity, whereas, the highest reported values were shown by Herbal tea, consist of G. quaesita, P. guajava, C. verum and C. sinensis. Being comprised of direct herbal infusions as well as the synergetic effect of the herbal materials seems the potential factors behind these elevated functional properties.Research Limitations: The main research limitation was the limited accessibility to sensory panelists, raw materials, chemicals and laboratories due to the pandemic situation in the study period.Originality: The study demonstrates the concept of incorporating Garcinia quaesita leaf extract in food products to impart functional properties while retaining higher sensory acceptability.