Influence of Piper Betel Leaves on the Sensory Quality and Physicochemical Properties During Storage Study of Ghee

Abstract

This study was aimed to determine shelf life of Piper betel leaves added ghee. Three ghee samples were prepared where one was control, another one was BHA (Butylated Hydroxy Anisole) treated and the rest one was optimizing PBL(Piper betel leaves) in ghee at 1.5% of butter and the ghee samples were packed and sealed in glass jar and stored at 50! for storage studies. The samples were evaluated for sensory and physicochemical quality at 15days interval till the samples were sensorially unacceptable. In sensory evaluation flavour, texture, colour and freedom from suspended impurities (ghee residue) judged by '100' point scale and it was decrease significantly during storage. Samples were analyzed for moisture, peroxide value (PV), thiobarbituric acid (TBA), free fatty acids (FFA) value and conjugated diene (CD). Though storage period were increased PBL treated ghee samples PV, TBA, FFA, moisture and CD values were lowered significantly comparedto control samples. Moreover, 1.5% PBL added ghee samples values were lowered than BHA treated ghee sample. Therefore, it is concluded that PBL has great role for increasing shelf life of ghee.