Botanical Beverage from Ixora Coccinea Linn Petals
Botanical Beverage from Ixora Coccinea Linn Petals
The concept of using fresh edible flowers in cooking is not new. Today, many restaurants use different flowers in their ingredients for an exotic taste and for a touch of elegance. Some flowers are used for deserts; different flowers are mixed together in making salads. But who could have guessed that with the use of creativity, its sweet juice can be made into a delicious thirst quencher.
Ixora Coccinea Linn, commonly known as santan, is very popular during the early days, wherein the children love sipping its nectar. The researchers were reminded of this activity when they saw a television commercial showing that the nectar was being sipped by the adult and the child trying the same. It gave the researchers an idea of using santan flowers in making a juice that would be healthy, nutritious and delicious that can be an alternative taste quenchers for carbonated drinks or softdrinks found harmful to our body. In studies made, it was found out that too much intake of soda drinks can cause diabetes, obesity and bone loss.
Statement of the Problem The researchers sought to answer the following questions: a.Can Santan flowers be used as an ingredient in making a refreshing beverage while finding out if it is safe to drink? b.Do the extraction methods affect the color, taste and nutritional composition of the Ixora Coccinea Linn beverage? c.Are their tastes acceptable? d.Are their taste comparable with that commercial beverages in the market today?
Significance of the Study With this study, the researchers can learn that Ixora Coccinea Linn (Santan) flowers are not only used for decoration and displays, but are also used to create a delectable food and drink. Many thirst quenchers that are in the market today, like carbonated drinks, may harm our body. So the researchers made it possible for you to try something new that can quench your thirst, satisfy your taste buds that is sure to be unique tasting and healthy. The community will have a discovery of the beautiful taste of santan flowers and gain more knowledge and creativity on its uses and what they can make out of it. Filipinos will have a new and refreshingly healthy juice made of santan flowers which are sure to attract people. We will have an original and delicious tasting drink which can be enjoyed by every member of the family.
Scope and Limitation of the Study The group tried to come up with information that could help them figure more about the nature of the santan juice for about a month. Each member of the group got the information they needed from the Internet.
The group used numerous orange santan flowers. These flowers were boiled and used its juice as the product. The group did not spend much since the materials they need are found in the surrounding and in their residences. The santan juice as a product would have not been completed without the tools and techniques involved. The tools used in different techniques involved in making the santan juice were saucepan, strainer, flavorings (calamansi extract and sugar) and water. The techniques that were used were cleaning, heating, and extracting activities.
In conducting this study, the researchers had a difficult time in conducting the experiments due to time constraints. Also, there was shortage of santan flowers. The flowers are too small, that is why the researchers need to have as many flowers as they can, since they have to do several methods of extracting the juice.
Collection and Preparation of Materials Ixora Coccinea Linn flowers (santan) were collected from the neighboring residences. The petals were washed thoroughly and dried. Three cups of distilled water was heated in a saucepan. As soon as the water began to boil, the dried flowers of santan was added, and boiled for ten minutes in low temperature. Afterwards, they allowed the petals to steep for another ten minutes. The mixture was poured from the pan to a pitcher using a strainer in order to separate the flower sediment from the extract. Afterwards, the extract was tasted and was compared to a commercial juice drink.
Then, the researchers stirred in a teaspoonful of sugar and a teaspoon of calamansi juice in a glass of santan extract. Finally, the researchers added ice and let the mixture chill completely. They again compared the taste of the prepared santan beverage from a commercially produced beverage. The methods that the researches used are found at www.congocookbook.com. and at www.yummly.com/recipe/Hibiscus-Tea. The researchers repeated the procedure using fresh santan petals. They compared the juices that were made and recorded their observations. They also requested other people outside their group to tell the difference between the two beverages and compare it to commercially produced juices.
University/College: University of Arkansas System
Type of paper: Thesis/Dissertation Chapter
Date: 18 November 2016
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