New Product Development

1. VIKRAMA SIMHAPURI UNIVERSITY -NELLORE
DEPARTMENT OF FOOD TECHNOLOGY
22R-FTP3S0C:NOVEL FOOD TECHNOLOGY
SKILL ORIENTED COURSE [FOOD PRODUCT DEVELOPMENT]
UNDER THE GUIDANCE OF
Dr.JALLI NAGARAJU
M.Tech,PH.D.
GUEST FACULTY
DEPARTMENT OF FOOD TECHNOLOGY.
STUDENTS:
BIDUGU JAYA BHARATHI :220416001003
TALAPUREDDY INDIRA :220416001023
KILLADA SHARON KUMARI :220416001005
KOLLI DIVYA :220416001011

2. DEVLOPMENT OF JELLY AND PICKLE FROM
CISSUS QUANDRANGULARIS POWDER

3. CONTENT
 INTRODUCTION
 REVIEW OF LITERATURE
 NUTRITIONAL BENEFITS AND MEDICINAL
PROPERTIES OF CISSUS QUANDRANGULARIS
 PROCEDURE FOR CISSUS QUANDRANGULARIS JELLY
 PROCEDURE FOR CISSUS QUANDRANGULARIS
PICKLE
 NUTRITIONAL FACTS
 PACKAGING AND LABELLING
 RESULT AND DISCUSSION

4. INTRODUCTION
 Cissus quandrangularis is an indigenous medicinal plant ,grown in India.
 It is common perennial climber,commonly known as “NALLERU” and VELDT GRAPE.
 Belongs to Vitaceae family.
 Extracts and powders of cissus quandrangularis have been used for many years as medicine.
 Traditionally its parts are dried and made into powder to use as Ayurvedic medicine ,and also used as
food prducts such as pickles,chutneys,soups,jellies,Syrup,smoothies and health drinks etc..
 It is also used as a natural preservative and flavour enhancer in many food products.
 It is a dietary supplement that is commonly used in the food industry as a natural source of
antioxidants,vitamins,and minerals.
 Now a days ,many people are not like to take or eat the supplement directly ,so the by products which
are produced by the edible parts of plant gives additional nutrition and they also known value added
products which are given below .

5. REVIEW OF LITERATURE
 The information is complied from previous studies conducted on the cissus
quandrangularis product development from utilization of edible parts of the plant.
 We have taken references from the following research papers.
PHARMA INNOVATION OF CISSUS QUADRANGULARIS
https://www.thepharmajoumal.com/archives/2017/volbissue7/PartE/6-6-31-792.pdf
PHARMACOGNOSTIC EVALUATION OF CISSUS QUADRANGULARIS L STEM
Flavonoids and related compounds as inhibitors of arachidonic acid
peroxidation

6. NUTRITIONAL BENEFITS OF CISSUS
QUANDRANGULARIS:
 It contains high amounts of anabolic steroidal substances ,calcium
and phosphorus.
 Rich in vitamin C and Antioxidants compounds like
carotenoids,tannins and phenols
 Rich in vitamin E and vitamin D3
 Rich in minerals and proteins ,Carbohydrates
 Rich in fibre content
 Antimicrobial activity

7. HEALTH BENEFITS AND MEDICINAL PROPERTIES :
USED FOR:
 Osteoporosis[weak bones]
 Diabetes and Obesity
 Bone Fractures and Bone health
 Allergies and cancer
 Painful menstrual periods
 Malaria and Asthama
 Wound healing
 High cholesterol
 Chronic conditions
 Boosts Immune system
 Prevents heart disorders

8. Collect edible stem part from cissus quadrangularis plant
Rinse with running water
stem cut into small pieces
Dried them under sunlight for 2 to 3 days
Make the dried stems into fine powder by using grinder
EXTRACTION OF STEM POWDER FROM CISSUS QUADRANGULARIS PLANT

9. PROCEDURE FOR CISSUS QUADRANGULARIS JELLY
INGREDIENTS:
 Stem powder-100gm
 Sugar-50gm
 Water-50ml
 Lemon zest
 Lemon juice -2to3drops
 Corn starch -50gm
 Vanilla essence,cream of tartar
 Edible food color
STEM POWDER:
• It is a rich source of calcium,carotene,vitamin C,vitamin E and can be used as a nutritional food.
• Carbohydrates in stem powder supply energy for the immediate use of the body.
LEMON JUICE AND LEMON ZEST:
• Addition of Lemon to ingredients containing pectin and acid can increase gel formation.
SUGAR:
• Sugar acts as preserving agent,contributes flavor and aids in gelling.

10. NUTRITIONAL COMPOSITION OF STEM POWDER
NUTRITIONAL COMPONENTS PER PERCENT COMPOSITION
Protein 17.5 g/100g
Carbohydrates 5.2g/100g
Fat 10.3g/100g
Crude Fiber 3.5g/100g
Calcium 3.33mg/100mg
Iron 735.55mg/100mg
Magnesium 1.49mg/100mg
Alkaloids 4.33g/100g
Flavonoids 7.86g/100g
Glycoside 234/100g

11. STEPS INVOLVED IN JELLY MAKING
Collection of ingredients[stem powder,sugar,cornstarch,lemon peel powder]
Adding granulated sugar to a pot and then pour water
Adding few drops of lemon juice and lemon zest
Boil on medium flame and continue cooking[ temprature240 - 250 Fahrenheit ]
In a large pot add corn starch,stem powder and cream of tartar and water
Boil the mixture and continue whisking until it thickens
Add sugar syrup in gradually cook it on low flame for 45 min
chill over night
Slice them into small pieces and serve

12. PROCEDURE :
Start by adding a 50gm of granulated sugar to a pot then pour 50 ml of water followed by 2 to 3 drops of
lemon juice and half teaspoon of lemon zest then turn the heat on high and whisk the mixture until it comes
upto a boil turn the heat down to medium high and continue cooking until the temperatue reads between 240
and 250 Fahrenheit .Remove from the heat and in a larger pot add 50gms of corn starch and 100gms of stem
powder,one teaspoon of cream of tartar and 150ml of water turn on the heat to high and whisk frequently until
the mixture comes to boil then lower the heat to medium low and continue whisking until it thickens.
Now you can start to add the sugar mixture gradually making sure to whisk in between until all the sugar
has been added. The mixture needs to cook on low heat for about 45 minutes stirring frequently and you are
ready to add your flavouring we went with vanilla or orange are also popular choices .You can also add some
edible food colouring to get this lovely shade of green. Pour the mixture into a greased and lined eight inch
baking dish or pan then chill overnight. The next day strain powdered and corn starch through a sieve and mix
sprinkling a small handful over the set sugar mixture remove from the pan sprinkle the other side and slice into
bite-sized pieces you are now ready to serve.

13. NUTRITIONAL FACTS :
COMPONENTS PER TABLE SPOON [ 20gm]
Calories 53.2
Carbohydrates 14gm
Sugar 10.2gm
Calcium 1.4gm
Sodium 6mg
Potassium 10.8mg

14. RESULT AND DISCUSSION
 TRAIL 1: Trail 1 is failed – Due to incorrect measure of sugar.
OUTPUT : Jelly becomes hard and granular sugar is observed.
 TRAIL 2: Trail 2 is failed- Due to Excess of water.
OUTPUT : Jelly becomes too soft unable to form jelly like structure.
 TRAIL 3 : Trail 3 –Improvements are observed in the formation of good
texture of jelly. Due to precise measurements and parameters.

15. SENSORY EVALUATION OF SAMPLE
The Sensory evaluation of the prepared jelly was done and the results were tabulated in table:
Participants Color Appearance Texture Mouthfeel Overall
acceptability
1 7.2 8.2 8.3 8.4 8.3
2 8.5 9.5 7.3 7.8 8.2
3 8.4 8.3 8.3 8.2 8.5
4 6.7 7.9 8.4 8.1 7.9
5 7.8 9.0 8.1 8.5 8.7
Average 8.2 8.4 8.1 8.7 8.58
J
E
L
L
y

16. PROCEDURE FOR PREPARATION OF CISSUS QUANDRANGULARIS PICKLE
 1Cup of stem powder
 1 Cup of coconut grated
 6 Red chillies
 20gm of Garlic
 2 tbsp of salt
 2 tbsp sesame oil
INGREDIENTS:
GARLIC:
Garlic can contribute a pungent and spicy taste to the pickle.
SESAME OIL :
Balance out the heat from chillies ,giving the pickles a more rounded flavour.
SALT:
Adding salt creates a hypertonic medium in pickle and also act as preserving agent.

17. PROCEDURE FOR PREPARATION OF CISSUS QUANDRANGULARIS PICKLE
INGREDIENTS:
 1Cup of stem powder
 1 Cup of coconut grated
 6 Red chillies
 20gm of Garlic
 2 tbsp of salt
 2 tbsp sesame oil
GARLIC:
Garlic can contribute a pungent and spicy taste to the pickle.
SESAME OIL :
Balance out the heat from chillies ,giving the pickles a more rounded flavour.
SALT:
Adding salt creates a hypertonic medium in pickle and also act as preserving agent.

18. METHOD :
1. Gather the required ingredients.Heat a heavy bottomed pan ,add oil to it.
2. Roast red chillies for a minute in medium heat.
3. Add stem powder to it. Roast until the powder turns crispy without burning it.
4. Remove in a plate for cooling. In the same oil/pan, add grated coconut and roast well.
5. Transfer to a plate, once after cooled. Transfered all ingredients into a mixer.
6. Now add garlic,salt to it. Powder coarsely.
7. Transfer to container and keep at room temperature /refrigerator.

19. NUTRITIONAL COMPOSITION:
COMPONENTS Per 100g
Energy 284.5 kcal
Protein 6.44g
Calcium 39.5mg
Carbohydrates 63.73g
Fiber 74.36g
Vitamin E 696mg
Vitamin C 327mg

20. RESULT AND DISCUSSION
 TRAIL 1 : Trail 1 is failed – Due to excess of oil .
OUTPUT : Improper consistency is observed in pickle.
 TRAIL 2: Due to precise measurement are taken.
OUTPUT: A perfect consistency is observed in pickle.

21. PACKAGING AND LABELLING
o We choose Glass material to store the pickle and jelly
o The material chosen as packaging material which can alter the flavour,taste and quality of the products
apart from affecting the health of consumers negatively.
o The glass jars come with airtight metal caps along with moisture barrier and visibility
o The label should indicate the price,nutritional content,usage instructions,shelf life,recipe information
green colour mark indicating it’s a vegetarian product

22. Mallika J, Shyamala Devi CS. Potent anti-ulcerogenic activity of Cissus quadrangularis on
aspirin-induced gastric ulcer by its antioxidative mechanism. Journal of Clinical Biochemistry and
Nutrition. 2003; 34:43-47
REFERENCES
Riccioti E, Fitzgerlad GA. Prostaglandins and Inflammation, Journal of the Amercian Heart
Association. 2011; 31:986-1000.
Dr. Nadkarni’s KM. Indian Materia Medica, Volume one, Revised and Enlarged by A.K Nadkarni,
Published by Popular Prakashan PVT.LTD, 1976, 1284.
Varaprasad KS, Abraham Z, Pandravada SR, Latha M, Divya S Raman, Lakshminarayan S et al.
Medical Plants Germplasm of Peninsular India, Published by National Bureau of Plant Genetic
Resources, New-Delhi-110 012, India, 2006, 50.
Research Guidelines for evaluating the safety and efficacy of herbal medicines. WHO Regional Office,
Western Pacific. Manila; 1994.
Anonymous. The Ayurvedic Pharmacopoeia of India. Part-I, Vol 1, 1st ed. Government of India,
Ministry of Health and Family Welfare; 2000. p. 21, 22, 390.

23. THANK YOU