The Development of Ready-to-Drink Edible Bird Nest (RTD-EBN) with Rose Extract

Lam, Xue Ling (2018) The Development of Ready-to-Drink Edible Bird Nest (RTD-EBN) with Rose Extract. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The ready-to-drink edible bird nest (RTD-EBN) with rose extract, which is called ‘RoNest’ was developed in this study. The main ingredients included edible bird nest (EBN), rose petals, goji berries and green stevia powder. EBN is a product made from saliva through solidified process by swiftlets. Most of Chinese strongly believe that edible bird nest is good for health and it also often served as a premium dessert. Rose petals were reported to have high antioxidant activities compared to the other 30 types of medicinal plant teas. Goji berries have potential to improve eye vision due to vitamin A content. Green stevia found to lower blood pressure and anti-inflammatory properties. The objective of this project is to develop a functional food product, which contain gallic acid from rose petal contribute antioxidant properties. A 9-point hedonic scale sensory evaluation was conducted. Attributes such as appearance, flavor, aroma (rose), sweetness, bitterness, astringency, egg white flavor (EBN), colour, overall acceptability showed statistically significant difference (P<0.05). There were 88% of people preferred RoNest whereas 12% of people preferred commercial product. There were 4 protein samples, pallet of RoNest, pallet of raw EBN, supernatant of RoNest, and supernatant of raw EBN. The ANOVA showed significant difference between 4 samples. Pallet of RoNest had highest mean of protein content because it contained rose petal. RoNest had 5.114 g/L carbohydrates, 80.41% of DPPH scavenging activity, 1547 mg/L of calcium, 432.27 mg/L of magnesium, 101.53 mg/L of potassium and 7.97 mg/L of iron. In microbiology test, there were 3.301 cfu/ml in total plate count. The acceptance criteria of total plate count is less than 10 cfu/ml according to International Commission on Microbiological Specifications for Foods. With heat sterilization process, microorganisms such as yeast and mold, coliform, Escherichia coli, Salmonella sp., Staphylococcus aureus were not detectable.