International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 2 (2017)

Extraction and characterization of mucilaginous material from Dawul Kurundu Leaves (Neolitsea involucrate) and Godapara Fruits (Dillenia retusa)


IGG Kasunmala, SB Navarathne, I Wickramasinghe

Dawul kurundu leaves (DKL) (Neolitsea involucrate) and Godapara fruits (GF) (Dillenia retusa) are two main mucilaginous materials usedin traditional culinary practices. This study reports on the extraction and characterization of mucilaginous material from DKL and GF. The yield of the mucilaginous material of DKL and GF were recorded as 2.85% w/w and 9.18% w/w respectively. Various parameters such as organoleptic properties, solubility, swelling index loss on drying, ash value together with flow behavior were carried out to characterize the dried mucilaginous materials. DKL showed a characteristic cinnamon oudor and taste and GF showed slightly offensive odour and taste. The result showed that both extracted mucilaginous materials exhibited excellent flow properties and were soluble in warm water and insoluble in organic solvents. It had a good swelling index of DKL and GF were 27.8%, 18.14% respectively. Both mucilaginous materials had acidic nature. The results of the evaluated properties showed that DKL and GF mucilaginous materials have acceptable organoleptic properties and micromeritic properties and can be used as a several food applications.
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