Process optimization for ghee added with betel vine (Piper betel) leaves
Kubade Kartik Baburao, BD Patil, DD Patange, VB Khomane and Kadpe BB
Ghee of its pleasing flavor and aroma, ghee has always had a supreme status as an indigenous product in India. ghee will boon to the Indian Dairy Industry, as in excess milk production most of the butter fat is stored in the form of ghee and it is a most logical approach. However, ghee is more prone to the oxidation and therefore deterioration may occur. To control oxidation synthetic anti-oxidant are generally used. At the same time synthetic anti-oxidant have several health hazards. Therefore, here an attempt was made to develop protocol for utilization of Piper betel leaves in ghee with increased shelf-life. The various levels of Piper betel was added in ghee viz., 1.0 (L1), 1.5 (L2) and 2.0 (L3) per cent. the level was optimized on the basis of sensory evaluation and physico chemical properties. It was found that the ghee prepared by the addition of the Piper betel leaves 1.5 per cent obtained maximum scored for all the sensory qualities among other two level under study. In trial the results showed that the flavour, texture, colour and freedom from suspended impurities score of ghee was recorded maximum for ghee prepared by using Piper betel leaves of 1.5 (L2) per cent level. Also, moisture, free fatty acid, peroxide value, TBA value, Conjugated diene was recorded maximum score for ghee prepared by using Piper betel leaves of 1.5 (L2) per cent level. Consumers as a whole liked the product ‘moderately’ to ‘very much’ with an average score of 7.70.
How to cite this article:
Kubade Kartik Baburao, BD Patil, DD Patange, VB Khomane, Kadpe BB. Process optimization for ghee added with betel vine (Piper betel) leaves. Pharma Innovation 2020;9(12):33-38.