Food Product Development and Sensory Evaluation Using Ixora Coccinea Flower

Ixora coccinea flower possess anti-asthmatic properties. It is traditionally used for various respiratory ailments including bronchitis, cough, and asthma. Various bioactive compounds present in the plant, such as flavanoids and phenolic exhibit inhibitory effects on pro-inflammatory mediators. Ixora coccinea flower, commonly known as jungle flame, has demonstrated notable antidiabetic activity, supporting its traditional use in managing diabetes. Various studies have explored the hypoglycemic effects of this plant, particularly its ability to lower blood glucose levels. The anti-oxidative effects of Ixora coccinea flower are primarily attributed to its ability to neutralize reactive oxygen species (ROS) and reactive nitrogen species (RNS) through various mechanisms. Thus as a remedy for various diseases in the present research I. coccinea flower extract was used as a natural colourant for the preparation of I. coccinea flower incorporated jelly, mojito and kesari. With the help of standard sensory evaluation was carried out using panel members and compared with the standard with artificial food colorants among the recipes I. coccinea flower incorporated kesai showed equal value compared to the standard. Thus in the present research I. coccinea flower incorporated kesari gives good mean value compared to I. coccinea flower incorporated jelly and mojito.