Selection of variety of Piper betel to be used in the shrikhand preparation

Abstract

The Present investigation was conducted in the laboratories of Dairy Science, Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), India during the year 2020-2021. The main objective of present research work was to optimize the level of addition of Piper betel in shrikhand. Initially, pre-experimental trials were conducted to decide the variety of betel vine leaves, form of betel vine leaves and levels of addition of betel vine extract to prepare acceptable shrikhand. On the basis of results of preliminary trials, the most acceptable four levels of betel vine extract were chosen for experimental trials (2%, 4%, 6% and 8%). Considering the sensory quality and sensory score allotted by panelist the Calcutta variety is chosen to use for preparation of shrikhand. On the basis of sensory evaluation by the panelist, the use of betel vine leaves extract in the preparation of shrikhand was found most acceptable. The experimental shrikhand prepared with betel vine extract were (control) (T0), 2% (T1), 4% (T2), 6% (T3), 8% (T4) and 40 percent sugar.