Harnessing the Potential of Butterfly Pea Flower: Formulation and Optimization of Sorbet

Abstract

Clitoria ternatea, commonly known as butterfly pea or blue pea, is a perennial herbaceous plant from the Fabaceae family. It has recently attracted a lot of interest as it has potential applications both in recent medicine and agriculture, and as a rich source of flavonoids and antioxidants. Additionally, Clitoria ternatea, has been widely used in traditional medicine, particularly as a supplement to enhance cognitive functions and alleviate symptoms of numerous ailments including fever, inflammation, pain, and diabetes. The edible flower is Non-toxic and innocuous with health benefits consumed in the human daily diet. It contains beneficial nutrients for human health. Butterfly pea flower Sorbet was formulated and prepared using butterfly pea flower. The acceptability responses of the 25 semi-panelists were encouraging for 90 days interval periods up to 270 days. Accordingly, it was found that the product was accepted by the semi-trained panel members. The sensory quality of butterfly pea flower sorbet was acceptable till the storage period of 270 days at refrigerated temperature. Formulation and Standardization of indigenous Butterfly pea Sorbet was prepared without adding any artificial colour and preservatives. The Butterfly pea can be very well for the preparation of Sorbet, and the product scored very well when compared with the commercial one.