Study of Physical Properties, Phytochemicals, Biological Activity and Satisfaction with Hanuman Prasan Kai (Schefflera leucantha) Instant Powder Product
Keywords:
products, Hanuman Prasan Kai, instant powder, asthmaAbstract
This study aimed to evaluate the physical properties, phytochemical constituents, biological activity, and consumer satisfaction of an instant powder product derived from Hanuman Prasan Kai (Schefflera leucantha). The product was formulated using varying proportions of maltodextrin and subsequently assessed for its physical characteristics, qualitative saponin content, and total phenolic content. Anti-inflammatory activity and product satisfaction were also evaluated. Sensory evaluation was conducted among 10 volunteers using a six-item questionnaire. Three formulations were developed: Formula 1 (5% maltodextrin), Formula 2 (10% maltodextrin), and Formula 3 (15% maltodextrin). After reconstitution in water, all formulations exhibited a slightly darker color compared with the original liquid extract, while odor and taste remained similar. The pH values ranged from 6.70 to 6.89, indicating weak
acidity. Total soluble solids (°Brix) and specific gravity increased proportionally with higher maltodextrin content. Qualitative analysis confirmed the presence of saponins in all formulations. The total phenolic
contents of Formulas 1–3 were 5.71±0.06, 3.33±0.29, and 2.31 ±0.18 mg gallic acid equivalents (GAE)/g extract, respectively. Formula 1 demonstrated the highest anti-inflammatory activity. Sensory evaluation results indicated that Formula 2 received the highest preference scores for appearance, taste, and texture, whereas Formula 1 was most preferred in terms of color and odor. Overall preference scores for Formulas 1 and 2 were comparable. In conclusion, Formula 1 exhibited superior phytochemical content and anti-inflammatory activity, suggesting its potential for further development as a supplementary therapeutic product for asthma management.
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