Sensory evaluation of butterfly pea flower (Clitoria ternatea) based gummies with varying pectin concentrations

Abstract

Butterfly pea (Clitoria ternatea L.) is rich in anthocyanins and widely valued for its medicinal, nutritional, and aesthetic properties. This study aimed to develop butterfly pea flower-based gummy formulations using varying pectin concentrations and evaluate their sensory attributes. Dried flower extract was prepared and combined with honey and lemon juice to create three gummy formulations (10 g, 15 g, and 20 g pectin). Sensory evaluation was conducted using a 9-point hedonic scale by 30 semi-trained panellists aged 16-25. Parameters assessed included appearance, color, texture, flavour, taste, and overall acceptability. Results indicated that pectin concentration significantly influenced texture and overall sensory quality, with moderate levels offering optimal acceptability. The study supports the potential of C. ternatea-based gummies as functional, clean-label confections appealing to health-conscious consumers.