BIOINFOLET - A Quarterly Journal of Life Sciences
Web of Science
  • Year: 2023
  • Volume: 20
  • Issue: 4

Sensory Quality of Shrikhand Prepared by using Betel Vine (Piper betel Linn.) Leaf Extract

  • Author:
  • P. U. Wakde, K. D. Chavan1, B.V. Sonwalkar2
  • Total Page Count: 2
  • Page Number: 646 to 647

1Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra, India

2Department of Animal Husbandry and Dairy Science, Bharati Vidyapeeth’s Loknete Mohanrao Kadam College of Agriculture, Kadegaon, Dist. Sangli, Maharashtra, India

Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra, India

Online Published on 18 December, 2023.

Abstract

Present investigation was undertaken in the Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), to find out sensory attributes of shrikhand, prepared using betel vine (Piper betel Linn.). The mean sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the fresh betel vine shrikhand samples ranged from 7.40 -8.34, 7.00 -8.40, 7.40 -8.34 and 7.22 -8.40 respectively.

Keywords

Betel vine, Sensory quality, Shrikhand