Sensory attributes and acceptability of Ardisia elliptica Thunb. berry products

Ardisia elliptica Thunb. (AE) is an underutilized shrubs that serve as a potent and cost-effective source of raw materials for nutraceuticals and pharmaceuticals. Research revealed that these berries contain phytochemical compounds such as anthocyanins, flavonoids, tannins and quinones with a high 88 %-89 % antioxidant potential, which benefits human health. This study evaluated the sensory attributes and acceptability of AE extract, ice cream, jam, juice and wine. The assessment utilized the Hedonic scale, frequency count and mean analysis. The sensory and acceptability attributes of the A. elliptica extract were liked very much in terms of its appearance, taste and texture. In contrast, its aroma and mouthfeel were liked moderately and generally accepted very much. For AE ice cream, the appearance was liked very much in different variations, the taste, texture and mouthfeel were liked moderately and the aroma was liked slightly and accepted moderately. AE jam and juice were both liked and accepted very much despite their astringency. Moreover, the AE wine was liked and accepted moderately, too. These significant findings serve as vital bases for identifying nutritious and cheap raw material sources, enhancing the value of the diverse A. elliptica Thunb. plant.