Botanical Beverage from Ixora Coccinea Linn Petals Essay Essay Example

Botanical Beverage from Ixora Coccinea Linn Petals Essay Essay Example Botanical Beverage from Ixora Coccinea Linn Petals Essay Essay Botanical Beverage from Ixora Coccinea Linn Petals Essay Essay The construct of utilizing fresh comestible flowers in cookery is non new. Today. many eating houses use different flowers in their ingredients for an alien gustatory sensation and for a touch of elegance. Some flowers are used for comeuppances ; different flowers are assorted together in doing salads. But who could hold guessed that with the usage of creativeness. its sweet juice can be made into a delightful thirst quencher. Ixora Coccinea Linn. normally known as santan. is really popular during the early yearss. wherein the kids love sipping its nectar. The research workers were reminded of this activity when they saw a telecasting commercial screening that the nectar was being sipped by the grownup and the kid seeking the same. It gave the research workers an thought of utilizing santan flowers in doing a juice that would be healthy. alimentary and delightful that can be an alternate gustatory sensation quenchers for carbonated drinks or softdrinks found harmful to our organic structure. In surveies made. it was found out that excessively much consumption of soda drinks can do diabetes. fleshiness and bone loss. Statement of the Problem The research workers sought to reply the undermentioned inquiries: a. Can Santan flowers be used as an ingredient in doing a bracing drink while happening out if it is safe to imbibe? B. Make the extraction methods affect the colour. gustatory sensation and nutritionary composing of the Ixora Coccinea Linn drink? c. Are their gustatory sensations acceptable? d. Are their gustatory sensation comparable with that commercial drinks in the market today? Significance of the Study With this survey. the research workers can larn that Ixora Coccinea Linn ( Santan ) flowers are non merely used for ornament and shows. but are besides used to make a delicious nutrient and drink. Many thirst quenchers that are in the market today. like carbonated drinks. may harm our organic structure. So the research workers made it possible for you to seek something new that can slake your thirst. fulfill your gustatory sensation buds that is certain to be alone savoring and healthy. The community will hold a find of the beautiful gustatory sensation of santan flowers and derive more cognition and creativeness on its utilizations and what they can do out of it. Filipinos will hold a new and refreshfully healthy juice made of santan flowers which are certain to pull people. We will hold an original and delightful tasting drink which can be enjoyed by every member of the household. Scope and Limitation of the Study The group tried to come up with information that could assist them calculate more about the nature of the santan juice for about a month. Each member of the group got the information they needed from the Internet. The group used legion orange santan flowers. These flowers were boiled and used its juice as the merchandise. The group did non pass much since the stuffs they need are found in the surrounding and in their abodes. The santan juice as a merchandise would hold non been completed without the tools and techniques involved. The tools used in different techniques involved in doing the santan juice were saucepan. strainer. flavorers ( calamansi infusion and sugar ) and H2O. The techniques that were used were cleaning. warming. and pull outing activities. In carry oning this survey. the research workers had a hard clip in carry oning the experiments due to clip restraints. Besides. there was deficit of santan flowers. The flowers are excessively little. that is why the research workers need to hold every bit many flowers as they can. since they have to make several methods of pull outing the juice. Methodology Collection and Preparation of Materials Ixora Coccinea Linn flowers ( santan ) were collected from the adjacent abodes. The petals were washed exhaustively and dried. Three cups of distilled H2O was heated in a saucepan. Equally shortly as the H2O began to boil. the dried flowers of santan was added. and boiled for 10 proceedingss in low temperature. Afterwards. they allowed the petals to immerse for another 10 proceedingss. The mixture was poured from the pan to a hurler utilizing a strainer in order to divide the flower deposit from the infusion. Afterwards. the infusion was tasted and was compared to a commercial juice drink. Then. the research workers stirred in a teaspoonful of sugar and a teaspoon of calamansi juice in a glass of santan infusion. Finally. the research workers added ice and allow the mixture iciness wholly. They once more compared the gustatory sensation of the prepared santan drink from a commercially produced drink. The methods that the researches used are found at World Wide Web. congocookbook. com. and at World Wide Web. yummly. com/recipe/Hibiscus-Tea. The research workers repeated the process utilizing fresh santan petals. They compared the juices that were made and recorded their observations. They besides requested other people outside their group to state the difference between the two drinks and compare it to commercially produced juices.