PL EN


Preferences help
enabled [disable] Abstract
Number of results
2018 | 21 | 118-129
Article title

Potent Application of the Lyophilized Aqueous Leaf Extract of Euphorbia hirta (Tawa-Tawa) in the Development of a Naturally Flavored Ice Cream

Content
Title variants
Languages of publication
EN
Abstracts
EN
Euphorbia hirta (Tawa-tawa), also known as “gatas-gatas”, is a hairy herb grown in open grasslands, roadsides and pathways. This indigenous plant is considered as one of the most popular folkloric treatment for dengue in the Philippines. When researched, Tawa-tawa was found to be able to promote cell production, and to prevent platelet destruction (Philippine Council for Health Research and Development, 2013). In this study, a new application of the plant was evaluated. This was as a natural supplement for ice cream production without the degradation of its essential compounds. Fresh leaves of E. hirta were oven dried and macerated to water for 48 hours. The obtained extracts were subjected to lyophilization to prevent potential degradation of plant’s essectial compounds. Ice cream formulation was added with the obtained powdered extract of E. hirta. Results revealed that the lyophilized extracts from E. hirta leaves contained flavonoids, alkaloids, phenols and saponins. Promising amounts of Vitamin B2 (5.02 mg/kg), Beta-carotene (9.8 mg/kg), Vitamin E (23.8 mg/kg) and Vitamin C (80.2 mg/kg) were also obtained. Meanwhile, the E. hirta supplemented ice cream was negative to Salmonella and a 16 CFU/g for Total Coliform Count was found. What is more, organoleptic testing for both taste and texture revealed excellent responses and very good aroma. The findings of the current study affirmed the feasibility of developing a naturally-based ice cream product supplemented with a medicinal plant like E. hirta. The results indicate that the developed ice cream is safer and healthier, hence could encourage everyone to enjoy the delights of eating ice cream without worry of gastronomic distress.
Discipline
Year
Volume
21
Pages
118-129
Physical description
Contributors
  • Senior High School Department, MIMAROPA Regional Science High School, Bansud, Oriental Mindoro, 5210, Philippines
  • Senior High School Department, MIMAROPA Regional Science High School, Bansud, Oriental Mindoro, 5210, Philippines
  • Senior High School Department, MIMAROPA Regional Science High School, Bansud, Oriental Mindoro, 5210, Philippines
  • Senior High School Department, MIMAROPA Regional Science High School, Bansud, Oriental Mindoro, 5210, Philippines
References
  • [1] Bahramparvar M, Tehrani MM (2011). Application and Functions of Stabilizers in Ice cream. Food Res. Inter. 27: 389-407.
  • [2] Bhandari, V. and Balachandran, R. (1984). Physico-chemical properties of ice cream mix and sensory attributes of ice cream after reconstitution of spray- dried ice cream mix. New Zealand journal of dairy science and technology, 19: 213-219.
  • [3] Choo, S. Y., Leong, S. K., and Henna, Lu F. S. (2009). Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil. Food Sci. Tech. Int. 16 (6): 0531–11.
  • [4] Goraya, R. K. and Bajwa, U. (2013). Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). J Food Sci Technology 52(12): 7861–7871.
  • [5] Guner, A., Aredic, M., Keles, A. and Dogruer, Y. (2007). Production of yogurt ice- cream at different acidity. Inter J Food Sci Tech. 42: 948–952.
  • [6] Greenfield, B. (2013). Secrets of the Superhuman Food Pyramid: Negative Effects of Regular Ice Cream. Superhuman Coach.
  • [7] Karaman, Safa, Ömer Said Toker, FerhatYüksel, Mustafa Çam, Ahmed Kayacier, & MahmutDogan (2014). Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. J. Dairy Sci. 97, 97-110.
  • [8] Khaliduzzaman, Siddiqui, A. A., Islam, M. M., Easdani, Md. and Bhuiyan, M. H. R. (2012). Effect of honey on freezing point and acceptability of ice cream. Bangladesh Res. Pub. J. 7(4): 355- 360.
  • [9] Mahdian E., & Karazhian R. (2013). Effects of Fat Replacers and Stabilizers on Rheological, Physicochemical and Sensory Properties of Reduced-fat Ice Cream. Journal of Agriculture Science and Technology, 15: 1163- 1174.
  • [10] Mohd Nayeem Ali, S.G.M. Prasad, Gnanaraja R, P. Srivastava, M. Ibrahim, Avinash Singh (2014). Assess the antioxidant activity of herbal ice cream prepared by selected medicinal herbs. The Pharma Innovation Journal, 3(7): 57-59.
  • [11] Sun-Waterhouse, D., L. Edmonds, S.S.Wadhwa, and R. Wibisono. (2013). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 50(2): 647-56.
  • [12] Verma, A., Ansari, R., & Broadway, A.A. (2018). Preparation of Herbal Ice Cream by Using Aloe Vera with Mint Flavour. Journal of Pharmacognosy and Phytochemistry, 7(3): 391-394.
  • [13] Wangcharoen W. (2012). Development of ginger- flavored Soya milk ice cream Comparison of Data analysis Methods. Maejo Int. J. Sci. Technol. 6(03), 505-513
Document Type
article
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.psjd-62d7160c-054e-4073-9ffb-e78d388933e5
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.