Abstract
Functional foods are bioactive compounds that have the potential to provide health benefits beyond the basic nutritional values. This study was conducted to formulate and evaluate functional beverage granules with the use of guava leaves, purple sweet potatoes, and cinnamons as functional herbal-based food. Granules from the ethanol extracts of guava leaves and purple sweet potatoes were prepared with three different ratios: Formulas 1 (3:2 %), 2 (3:2.5 %), and 3 (3:3 %). Also, ethanol extracts of guava leaves and cinnamons were formulated with three different ratios: Formulas I (3:1 %), II (3:2 %), and III (3:3 %). These granules were formulated by the wet granulation method, and then their characteristics were evaluated. The results showed that the functional beverage granules made of guava leaves and purple sweet potatoes had % fines of 1.52±0.55‒6.04±0.06, moisture contents of 1.51±0.10‒2.06±0.12%, flow rates at 9.34±0.77–10.89±0.32 g/sec, angles of repose at 29.64 ± 0.67‒30.70±1.55, compressibility index of 16.19±0.82‒17.32±3.43%, and Hausner ratio of 1.20±0.01–1.22±0.03. Meanwhile, those made of guava leaves and cinnamons had % fines of 1.63±0.49‒1.85±0.81, moisture contents of 0.71±0.10‒1.06±0.02 %, flow rates at 7.93±0.44–8.61±0.74 g/sec, angles of repose at 20.95±1.56–31.17±1.29, compressibility index of 19.56±1.32‒20.37±1.32%, and Hausner ratio of 1.24±0.02–1.25±0.02. All granule formulas containing guava leaves and purple sweet potatoes met the predefined specifications. Conversely, the granule formulas containing guava leaves and cinnamons did not meet the standard specification.
Highlights
IntroductionPsidium guajava L., commonly known as guava, is a shrub that belongs to the Myrtaceae family and is native to Southern
Psidium guajava L., commonly known as guava, is a shrub that belongs to the Myrtaceae family and is native to SouthernMexico, Central America, and South America
The results showed that the functional beverage granules made of guava leaves and purple sweet potatoes had % fines of 1.52±0.55‒6.04±0.06, moisture contents of 1.51±0.10‒2.06±0.12%, flow rates at 9.34±0.77–10.89±0.32 g/sec, angles of repose at 29.64 ± 0.67‒30.70±1.55, compressibility index of 16.19±0.82‒17.32±3.43%, and Hausner ratio of 1.20±0.01–1.22±0.03
Summary
Psidium guajava L., commonly known as guava, is a shrub that belongs to the Myrtaceae family and is native to Southern. Its antioxidant content is the highest compared to other cultivars, with cyanidin and peonidin as the main anthocyanins.[6,7,8] Cinnamon (Lauraceae) is spice rich in active phytochemical compounds that act as an antioxidant It is widely used in traditional medicines and classified as a medicinal plant in several countries. Functional foods, for example, are vitamins, minerals, probiotics, phytosterols, and antioxidants.[4,9] This research provides an alternative use of guava leaves, purple sweet potatoes, and cinnamons by formulating them into a functional herbalbased food preparation that is practical, safe, and of good quality according to applicable standards so that its use can be widely accepted in the community. This study was aimed at developing and evaluating functional beverage granules from the combinations of guava leaves, purple sweet potatoes, and cinnamons
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