Development of hard candy from Centella asiatica

Abstract

Centella asiatica or 'pegaga' is the healthy and effective plant for memory function, treatment of skin diseases, hypertension, and other illness. The objectives of this study were to develop hard candy from C.asiatica and evaluate the consumer acceptances after incorporating C.asiatica. The interrelationship of the physical analysis, chemical analysis, and sensory evaluation has been studied. There were six formulations with different percentage of C.asiatica powder (0%, 1 %, 2%, 3%, 4%, and 5%) used on this study. The results for physical analysis that was color analysis showed that 'L' value, and 'a' value was decreased while 'b' value was increased by increasing C.asiatica powder. The control sample showed significant different (p<0.05) compared to other samples. Chemical analysis that have been done were proximate analysis and water activity. The results showed the moisture and protein content were increased by increasing C.asiatica powder. The highest fiber content showed in sample C while the highest carbohydrate content was in sample A. There were no ash and fat content detected in C.asiatica hard candy. The water activity value for the C.asiatica hard candy was in the range of 0.57 - 0.61. The results for sensory evaluation showed that formulation A and B were more acceptances compared to other samples. There were significant difference (p<0.05) between control sample and other samples that contained C.asiatica powder for color, shape, taste, hardness, and overall acceptances attributes.