Clitoria ternatea Flower in Cocktail and Mocktail Drinks an Assessment

Vol.3, No.1D

Abstract

This research study aims to develop an acceptable mocktail drink that utilizes the extract of butterfly pea flowers available in the Philippines—it noted that the flowers of the butterfly pea plant or Clitoris ternatea are used in food- ice cream and tea. She wanted to assess the possibility of creating mocktail drinks using the flowers' unique colour extract. The experimental stage involved determining the method to use in developing the mocktails. Initial tests primarily focused on blended drinks. However, it was observed that the colouring of the butterfly pea flower extract was diffused when ice was added to the drinks, and the consistency in colour was harder to maintain as the blended drink warmed up. As such, the research team focused more on building and shaking mocktails that mix several drinks before serving them on ice. 

The results of the product tests showed that the lemon juice-based drink with butterfly pea flower extract had the highest degree of preference among the three samples. Twenty-five per cent of the respondents marked extremely like from the survey, while twenty-five noted like very much. It was noted that the lemon taste is very apt for the drink, and the colour is appealing. It was concluded that the mocktail with butterfly pea flower extract is the most viable for introduction to the market. The general quality was acceptable and satisfied the expectations of the intended consumers. Recommendations were the production and distribution of the recipe to Grade 12 students of the Bartending class. Likewise, conducting a research study to determine the longevity of the extract's shelf life and the development of alcoholic drinks using the same were suggested.