Study on Sensory Evaluation and the Optimum Levels of Calcutta Betel Vine (Piper betel) Leaves Extract in the Preparation of Shrikhand

The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2022-2023. An effort was made to determine the optimum level of Calcutta betel vine leaves extract in the preparation of shrikhand, with an objective to evaluate the product by sensory quality along with its cost structure and physio-chemical properties. As per current market scenario, the limited variety of shrikhand is available in the stores but this study might help in addition to available varieties in the market. The present study was carried out with five treatments including control T1 and shrikhand prepared from cow milk chakka with different levels of Calcutta betel vine leaves extract i.e. 2.0%, 4.0%, 6.0% and 8.0% in treatment T2, T3, T4 and T5, respectively. The results showed that, the mean score of flavour of shrikhand in treatment T4 was highest (8.5) and lowest was recorded in T5 (5.0). The mean score for body and texture of shrikhand was highest in T4 (8.5) and lowest in T5 (5.2). In terms of colour and appearances, the highest score was recorded in T4 (8.5) and lowest in T5 (5.5). The highest overall acceptability score was recorded in T4 (8.5) over other treatments This superiority was found due to the addition of 6.0% betel vine leaves extract in Shrikhand. It is concluded that, shrikhand of acceptable quality can be prepared by adding 6.0% Calcutta betel vine leaves extract.