## 7 Application in Traditional Food and Food Industry
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\begin{tabular}{c c c c} \hline \hline \multirow{2}{*}{**Food Products**} & \multicolumn{3}{c}{**Main Findings**} \\ \cline{2-4}  & _C. ternatea_ **Extract** & **Notes for Recommendation** & **References** \\ \hline \multirow{4}{*}{Chinese steam bread} & 20–30\% of flower water & Total anthocyanins and free polyphenols, as well as antioxidant activities, were increased as the extract concentration increased. However, 30\% extract highly reduced the springiness, cohesiveness, and elasticity of the bread. Overall, all concentrations are acceptable sensory attributes. & [70] \\ \cline{2-4}  & 5 g of spray dried flower & Providing inhibitory activity on foodborne bacteria, both gram-positive bacteria such as _Bacillus cereus_, _Staphylococcus aureus_, _Streplococcus_ sp., and _Bacillus coagululans_, and gram-negative bacteria such as _Yesimia_ sp., _Proteus mirabilis_, _Pseudomonas aeruginosa_, and _Escherichia coli_, as well as longer shelf life of product. Physical attributes are acceptable. & \\ \hline \multirow{4}{*}{Muffin} & 100 mL of concentration 30 & Providing inhibitory activity on foodborne bacteria, both gram-positive bacteria such as _Bacillus cereus_, _Staphylococcus aureus_, _Streplococcus_ sp., and _Bacillus coagululans_, and gram-negative bacteria such as _Yesimia_ sp., _Proteus mirabilis_, _Pseudomonas aeruginosa_, and _Escherichia coli_, as well as longer shelf life of product. Physical attributes are acceptable. & \\ \hline \multirow{4}{*}{Gummy candy} & 100 mL of concentration 30 & The highest level of acceptability in color and appearance. & [72] \\  & g/1000 mL water extract & The highest level of acceptability in color and appearance. & [72] \\  & added into gummy candy ingredients & & \\ \hline \multirow{4}{*}{Yogurt} & Addition of dried flower & Showing the highest antioxidant activity in yoghurt made from skim milk or added skim milk compared to other types of milk without the addition of skimmed milk. & [73] \\  & extracted with water 3:1 (g/L) & & \\  & ratio to skim milk to produce & & \\  & yogurt. & skimmed milk. & \\ \hline \multirow{4}{*}{Parboiled milled rice} & 1\% (_w/v_) of flower water & For maximum phenolic compounds fortification & \\  & extract used to water to soak & from the _C. ternatea_ flower extract, it is suggested to & [74] \\  & 20 g of rice at ratio (1:2). & use low amylose milled rice. & \\ \hline \multirow{4}{*}{Water kefir} & 2 g of flower/250 mL of water & Improved antioxidant activity and TPC. & [10] \\  & before kefir strain is added. & & \\ \hline \multirow{4}{*}{Cupcake} & 50 g of diluted flower water & Preferred by consumers over the traditional mixture & \\  & and ethanolic mixture extract & due to the color changes, aroma, flavor, and overall & [11] \\  & (ratio 1:80 with concentrated & organoleptic assessment. & \\  & flower extract) & & \\ \hline \multirow{4}{*}{Functional beverage} & Ratio of flower water extract, & Significantly most acceptable for sensory attributes, & \\  & stevia extract, and line is & possesses an antioxidant activity and is shelf stable & [12] \\  & respectively & for a period of 28 days without preservatives. & \\  & 983.25 mL/L!.75 mL/L!.15 g/L. & & \\ \hline \multirow{4}{*}{Flours (potato, rice, glutinous rice, wheat, and corn)} & Addition of 1\% and 2\% (_w/b_) & Inhibition of the pancreatic \(\alpha\)-amylase activity in all & \\  & flower water extract into & flours, reduction in glucose release, hydrolysis index, & [75] \\  & and orderlied glycemic index. & & \\ \hline \multirow{4}{*}{Wheat bread} & 5\%, 10\%, and 20\% (_w/w_) & Significant reduction in starch digestibility of & \\  & flower water extract of wheat & the bread. & [75] \\  & flour basis. & & \\ \hline \multirow{4}{*}{Sponge cakes} & 5\% of spray dried flower & Organoleptically more satisfactory than control, 10\%, & \\  & extract (commercially bought & 15\% and 20\% concentration. Overall, as the & \\  & from Thai market) of wheat & concentration increased, it provided higher total & [52] \\  & flower basis. & phenolic and anthocyanins content as well as & \\  & & antioxidant activity. & \\ \hline \multirow{4}{*}{Park patties} & 0.02–0.16\% (_w/w_) of spray & & \\  & dried extract (commercially & \\ \cline{1-1}  & bought from Thai market) to & Increased radical scavenging activity & [51] \\ \cline{1-1}  & 100 g pork meat & & \\ \hline \hline \end{tabular}
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