Abstract:
Kesi-pissan, Cyclea burmanni (syn. Clypea burmannii) is a vine belongs to family Menispermaceae, and its leaf extracts has the ability to produce an edible gel. Kesi-pissan vine is distributed in Indian sub-continent. In Sri Lanka, this vine can be found in the wet zone (Jayaweera, 1982). The edible gel produced by Kesi-pissan leaf extract has been traditionally used by local people as a Food. This plant has tiany important medicinal properties. In indigenous medicine, this gel is used specifically to treat gastritis and also to give coolness to the body. This plant has expectorant properties, anti-infertility properties, ability to promote the production of sperms and breast milk and is used as a diuretic (Wijesinghe, 1994).
Jelly is a product prepared from a suitable ingredient and practically free from suspended fruit particles; mixed with a carbohydrate sweetener and processed co a semi solid consistency (Ranganna, 1986). Four substances such as pectin, acid, sugar and water arc necessary for the preparation of jelly.
In this research, a jelly product was developed using Kesi-pissan leaf extract and fruit pieces were incorporated to the jelly.
