Extraction and purification of gel forming substances of Cyclea burmanni (kesi pissan) and study of its use for the production of fruit yoghurt and jelly

Abstract

Cyclea burmanni, (kesi pissan) has a unique expectorant property. The jelly produced out of crushed fresh leaves has some obnoxious color properties and therefore, it is not popular. The study aims to formulate a commercially acceptable herbal jelly out of Cyclea leaves. Mature unripe Cyclea leaves were put under sun for two days and ground. Then it stored in refrigerated condition for the later usages. For the purification 4 methods were tested to select best one. Color, odor, texture and overall appearance show no significant differences between commercial jelly and Cyclea jelly. The overall quality of Cyclea burmanni jelly is acceptable as commercially graded jelly crystal.