Studies on standardization of drying process, chemical composition and shelf life of dehydrated Tambul

In our everyday life, consuming tambul (betel leaves/Paan, betel nut, Kath, sugar powder, powdered dried rose petals, clove, cardamom, nutmeg, aniseed, and ajwain) is very safe and advantageous. It serves as a digestive aid and assists in keeping our teeth and gums healthy. It also aids in digestion post-meal. In recent study, betel leaves were blanched, dried at 50°C and subsequently ground into powder. Afterwards, dried betel leaves were mixed with dried and powdered rose petals and other powdered ingredients (sugar, kath, betel nut, cardamom, nutmeg, clove, aniseed, ajwain) to create tambul. The impact of drying betel leaves on Vitamin C, Chlorophyll and antioxidants was examined. During sensory evaluation, the dehydrated tambul made with 16 % dried betel leaf powder and 8% dried rose petals powder was deemed acceptable. Afterward, dried tambul was stored for further study in HDPE pouches. The dehydrated tambul's chemical and nutritional makeup includes 3.02 % moisture, 9.57 % protein, 4.47 % fat, 77.45 % carbohydrates, 5.17 % ash, 17.30 mg/100g vitamin C, 54.30 % antioxidant activity and 1.09 % chlorophyll content. Research on shelf-life showed that dried tambul stored in HDPE pouches can remain at room temperature for a maximum of 28 days.