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Dawul kurundu leaves (DKL) (Neolitsea involucrate) and Godapara fruits (GF) (Dillenia retusa) are two main mucilaginous
materials usedin traditional culinary practices. This study reports on the extraction and characterization of mucilaginous material
from DKL and GF. The yield of the mucilaginous material of DKL and GF were recorded as 2.85% w/w and 9.18% w/w respectively.
Various parameters such as organoleptic properties, solubility, swelling index loss on drying, ash value together with flow behavior
were carried out to characterize the dried mucilaginous materials. DKL showed a characteristic cinnamon oudor and taste and GF
showed slightly offensive odour and taste. The result showed that both extracted mucilaginous materials exhibited excellent flow
properties and were soluble in warm water and insoluble in organic solvents. It had a good swelling index of DKL and GF were
27.8%, 18.14% respectively. Both mucilaginous materials had acidic nature. The results of the evaluated properties showed that
DKL and GF mucilaginous materials have acceptable organoleptic properties and micromeritic properties and can be used as a
several food applications
