Physico-Chemical and Organoleptic Evaluation of Dahi Prepared with Betel Leaf Extract

Abstract

A study was undertaken to assess the effect of betel leaves (Piper betel Linn) extract on the physico-chemical, sensory and textural properties of dahi made from cow’s milk and stored under refrigerated temperature. The parameters studied include pH, titratable acidity, textural properties (firmness and consistency) and sensory analysis. The result revealed that pH of control decreased from 4.40 to 4.03 whereas treatment was 4.23 up to the 7th day of storage. Titratable acidity for control increased from the beginning to 7th day of storage whereas for the treatment showed controlled increase at the end of the storage period. Dahi prepared with 0.5% betel leaves extract had showed reduced firmness and consistency compared to the control. Sensory evaluation (overall acceptability) scored similar value for control and treatment. From this study, it was concluded that 0.5% aqueous betel leaf extract added dahi was superior to control on the 7th day of storage at refrigerated temperature.