Journal of Food, Agriculture and Environment

Sensory quality of herbal fermented milk product shrikhand using betel vine (Piper betel Linn.)

Author(s):

P. U. Wakde, K. D. Chavan, B.V. Sonwalkar

Recieved Date: 2023-07-15, Accepted Date: 2023-09-20

Abstract:

The present investigation was conducted in the laboratories of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), India during 2022-2023. The study was conducted to know the sensory attributes of herbal shrikhand using betel vine (Piper betel Linn.). Initially, pre-experimental trials were conducted to choose the variety of betel vine to be used for study, form of betel vine leaves and extract of levels of betel vine to prepare acceptable shrikhands. The most acceptable four levels of betel vine extract were chosen for experimental trials (2%, 4%, 6% and 8%).The experimental shrikhand prepared with betel vine extract were (control) (T₀ ), 2% (T₁ ), 4% (T₂ ), 6% (T₃ ), and 8% (T₄ ) and 40 per cent sugar. The mean sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the fresh (day 0) betel vine shrikhand samples were significant (P < 0.05) due to incorporation of different levels of betel vine leaves extract in the product. The mean sensory scores for colour and appearance, body and texture, flavour and overall acceptability of fresh shrikhand samples ranged from 7.40 (T₄ ) to 8.34 (T ₃ ), 7.00 (T₄ ) to 8.40 (T₀ ), 7.40 (T₄ ) to 8.34 (T₃ ) and 7.22 (T₄) to 8.40 (T₃), respectively.

Keywords:

Sensory quality, shrikhand, betel vine

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Journal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 3&4
Category: Food and Health
Pages: 46-50

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