Making of Candy and jam from Cassia auriculata

Abstract

Cassia auriculata also known as Avaram, Avari panchaga, Choornam, Kalpa herbal tea, Ranawara, Sena auriculata, Tanners cassia. Cassia auriculata is an evergreen shrub that grows in many parts of India and Asia. The flower, leaves, stem, root and unripe fruits are used for treatment, especially in Ayurvedic medicine. People use Cassia auriculata for daibetes, eye infectins, joint and muscle pain, constipation, jaundice, liver disease and urinary tract disorders. We had thought of   processing the flower into super finished products. The flower consumption is a very good treatment for the diabetes patients. For the diabetes patients to eat in their everyday life, we had processed jam and candies. This is made by mixing the flower into palm jaggery, since palm jaggery does not affect the sugar patients, and also the jam is made by mixing the flower into pectin rich fruits such asplums and apple and a low content of gelatin. Thus it proves to bring good results among diabetic patients, the process of candy includes the powdering of Cassia auriculata flower and then   caramelization of the palm jaggery, mixing the solution with the flower and then freezing it about 10-15ºC for 6-8 hrs. The processing of jam includes the boiling the flower and then steaming and then cooling and then adding the pectin rich fruits and then freezing which brings the Cassia auriculata jam. Thus it proves the best result, and it is used conventionally in our day today life.