DEVELOPMENT AND PROCESS STANDARDIZATION OF WHEY- COCONUT WATER BASED JELLY USING PANIKOORKA (Coleus barbatus) LEAF EXTRACT (KEY IJP************037)

• Varun S Prakash

Abstract

Commercial jellies are often criticized for their high sugar content and lack of nutritional benefits. This study focuses on developing and assessing a new type of functional jelly, designed to be low in calories and sugar. The jelly is made primarily from a blend of whey (derived from buffalo skim milk) and coconut water, with an added extract of Panikoorka (Coleus barbatus) leaves. The goal was to create a healthier jelly, particularly for individuals with diabetes, by combining the nutritional benefits of whey and coconut water with the potential health-promoting properties of panikoorka. To make the whey-coconut jelly, a standardized procedure was followed, and different formulations were tested to improve taste, texture, and nutrition. These included varying the panikoorka extract percentage (1%, 2%, and 3%), the coconut water-to-whey ratio (1:1, 1:2, and 2:1), sucralose levels (100 ppm, 200 ppm, and 300 ppm), and the amount of china grass (2.5%) used in the preparation. The best combination was achieved with equal parts coconut water and whey (1:1 ratio), 2% panikoorka extract, and 300 ppm sucralose, which resulted in a jelly with optimal taste, appearance, thickness, and texture. The use of coconut water replaced additional water, reduced the need for extra sugar, and improved the jelly's nutritional and functional qualities.