## 7 Applications of _C. ternatea_ in Experimental and Commercial Food Products
\begin{table}
\begin{tabular}{c c c c} \hline
**Type of** & **Testing** & **Outcome** & **References** \\
**Product** & **Testing** & **Outcome** & **References** \\ \hline \multirow{6}{*}{Yogurt} & To check the antioxidant activity and color & \multirow{3}{*}{\(\uparrow\) antioxidant activity after the addition of C.} \\  & values of C. _ternatea_ yogurt made from liquid & \multirow{3}{*}{\(\uparrow\) antioxidant activity after the addition of C.} \\  & skim milk, ultra-high temperature (UHT) milk, & \multirow{3}{*}{\(\downarrow\) _ternatea_.} \\  & pasteurized milk, UHT milk with skim powder, & \multirow{3}{*}{\(\uparrow\) antioxidant activity from skim milk.} \\  & and pasteurized milk with skim powder. & Maximum antioxidant activity: skim milk \\  & Aqueous extract at 3:1 (g L\({}^{-1}\)) ratio under & _Clitoria ternatea_ yogurt (437.04 ppm), with L\({}^{*}\), \\  & 45 min at 60 \({}^{\circ}\)C. Yogurt incubated for 24 h at & a\({}^{*}\), and b\({}^{*}\) values: 37.35, 2.02, and \(-1.32\). \\ \hline \multirow{6}{*}{Juice} & Analyzed for total anthocyanin content & \multirow{3}{*}{\(\uparrow\) antioxidant activity after the addition of C.} \\  & remaining after processing (5\% BPF extract & \\  & (\(v/v\)), sterilized at 125 \({}^{\circ}\)C for 3 min with an & \\  & extended storage time of 4+ months). & Slow degradation of anthocyanin content \\ \hline \multirow{6}{*}{Beverage (tea)} & To check the ideal ratio for a C. _ternatea_ & \multirow{3}{*}{\(\uparrow\) antioxidant activity.} \\  & beverage with natural sweetener (Stevia & \\  & extract) and a flavor (lime). Response surface & Ideal extraction conditions: 3 g of powdered \\  & methodology and Box-Behnken design used & _Clitoria ternatea_/L of water for 37 min at \\  & for extraction formulations. Antioxidant & 59.6 \({}^{\circ}\)C. \\  & activity was assessed by ORAC, DPPH, and & \(\uparrow\) antioxidant activity. \\  & ABTS. Antiamylase and antiglucosidase & No glycaemic regulatory properties. \\  & activities of glycaemic regulatory properties & A 28-day shelf life without preservatives. \\  & (GCP) were also assessed. Checked over the & \\  & course of 28 days at various intervals. & \\ \hline \multirow{2}{*}{Gin} & _C. ternatea_ flower extracts are utilized to make & \multirow{2}{*}{This is a commercial product.} \\  & a blue alcoholic gin that changes color in & \\  & response to pH, e.g., with tonic water or lime. & \multirow{2}{*}{This is a commercial product.} \\ \hline \multirow{6}{*}{Sponge cases} & Assessment of sponge cake with C. _ternatea_ & \multirow{3}{*}{\(\uparrow\) polyphenol content and antioxidant activity,} \\  & extracts (0, 5, 10, 15, and 20\%, \(w/w\)) for color, & \multirow{3}{*}{\(\uparrow\) C. _ternate_ extract led to \(\uparrow\) hardness,} \\  & volume, water activity, total phenolic content, & adhesiveness, gumminess, and chewiness. \\  & antioxidant properties, texture, and consumer & \(\downarrow\) cohesiveness, springiness, and resilience. \\  & acceptability. & Color analysis: \(\downarrow\) lightness, redness, and \\  & & yellownownness. \\ \hline \multirow{6}{*}{Cupcake} & Differences in lipid, moisture, pH, protein, and ash. Sensory tests for control sample vs C. _ternatea_ cupcake (50 g diluted flower, water, or ethanolic mixture extract at a 1:80 ratio). & \multirow{3}{*}{\(\uparrow\) moisture (22.12 \(\pm\) 1.87), protein (3.69 \(\pm\) 0.51)} \\  & Cheking the effectiveness of C. _ternatea_ extract & \multirow{3}{*}{\(\downarrow\) pH (7.08 \(\pm\) 0.54), ash (1.01 \(\pm\) 0.21), and lipid} \\  & & (12.10 \(\pm\) 2.77) \\ \hline \multirow{6}{*}{Coked pork} & Cheking the effectiveness of C. _ternatea_ extract & \multirow{3}{*}{\(\uparrow\) radical scavenging activity.} \\  & at preventing protein and lipid oxidation in & \multirow{3}{*}{\(\uparrow\) protein oxidation for C. _ternatea_ patties,} \\  & cooked pork patties stored in the refrigerator. & \multirow{3}{*}{\(\downarrow\)carbonyl concentration, and \(\uparrow\) protein thiol} \\  & The cooked pork meets were kept in a & \\ \cline{1-1}  & refrigerator (4 \({}^{\circ}\)C ) for 12 days after being & \\ \cline{1-1}  & mixed with C. _ternatea_ extract & \\ \cline{1-1}  & (0.02–0.16\% \(w/w\)). & \\ \hline \multirow{2}{*}{Fried meat-stuffed rice ball (vién thit)} & Analyzed for total anthocyanin content & \multirow{2}{*}{\(\uparrow\) anthocyanin content and stability during} \\ \cline{1-1}  & remaining after processing (10\% extract & \\ \cline{1-1}  & (\(v/w\))—frying time 4 min). & \\ \hline \end{tabular}
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