Vol. 10, Issue 5 (2021)

Author(s):
Shaik Salma Banu, K Shanthi, R Saravana Kumar and ML Mini

Abstract:
Betel leaf is a vine belongs to the family of Piperaceae; it is mostly consumed in Asia compared to other countries. Betel leaves possess immense therapeutic uses that effectively neutralizes pH imbalances in the stomach and intestine for improving the digestive health. These leaves can be value-added to include in diet. It can be consumed in the form of juices, powders, and dehydrated products to enhance the rate of metabolism. The objective of this study was to increase the consumption rate and to improve the value addition of betel leaves; thus, easily commercialized products have been prepared, that is, the squashes prepared from the betel leaf blended with three different fruits like pineapple, sweet lime and amla. Squash samples prepared with 30% amla juice, pineapple juice, and sweet lime juice with betel leaf juice was found to be more acceptable in terms of sensory and nutritional characteristics. The physicochemical analysis was done for both fresh and stored samples. The results reveal that betel leaf–blended fruit squash is highly acceptable for consumption for people of all age group.