Value Added Products of Veldt grape (Cissus quadrangularis) and their Organoleptic Evaluation

Abstract

Veldt grape called Pirandai in Tamil, is a succulent herbal plant, belonging to the family, Vitaceae. Various active principles are present in it and are used to treat different ailments. The raw form of stems cannot be stored for a long time and is also not available in all vegetable markets throughout the year. Hence this study initially focused on developing dehydrated nutri powder as a base material and adding other ingredients so as to get three products viz., veldt grape idly powder, veldt grape dhal powder and veldt grape soup mix. The study organoleptic evaluation showed that among the three products, veldt grape soup mix recorded the highest score values for the sensory attributes viz., texture, flavour, taste and overall acceptance which was followed by veldt grape idly powder and veldt grape dhal powder. A value-added product is a saleable commodity that has been enhanced with additional qualities that make it worth a higher price than the raw materials used to make it. It may be made more convenient, more attractive, more palatable, or easier to use than its raw ingredients. Veldt grape, botanically known as Cissus quadrangularis is a succulent herbal plant belonging to the family Vitaceae. Compounds such as triterpenes including α- and β- amyrins, β- sitosterol, ketosteroids, phenols, tannins, carotene, vitamin C and several other constituents such as flavonoids quercetin and kaempferol, and stilbene derivatives, quadrangularins A,B,C and many others e.g. resveratrol, piceatanon, pallidol, perthenocissi and phyto-sterols have been isolated from plant (Jaiganesh et al., 2021)

DOI

https://doi.org/10.29321/MAJ.10.001122

Pages

55 - 58

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

Keywords