DEVELOPMENT AND CHARACTERIZATION OF A FUNCTIONAL FOOD PRODUCT INCORPORATED WITH PANDANUS AMARYLLIFOLIUS LEAF POWDER

Abstract

The growing demand for functional foods has encouraged the incorporation of plant-based
ingredients with health-promoting properties into conventional food products. Pandanus
amaryllifoliusleaf powder is a rich source of bioactive compounds, including phenolics, flavonoids,
vitamins, minerals, and natural antioxidants, making it a promising functional ingredient. The present
study was aimed to develop and characterize functional food products incorporated with Pandanus
amaryllifolius leaf powder and to evaluate their nutritional and quality attributes. Five value-added food
products, namely rose milk, milkshake, brownie, samosa, and cutlet, were formulated by incorporating
different levels of Pandanus amaryllifolius leaf powder. The formulations were standardized based on
sensory acceptability. The optimized products were evaluated for physicochemical characteristics,
proximate composition, mineral content, antioxidant activity, and sensory attributes using standard
analytical methods. The results indicated that Pandanus amaryllifolius leaf powder can be successfully
incorporated into both dairy- and cereal-based food products to develop nutritious and functional foods.