Process Optimization for Flavoured Milk Added with Piper betel leaves

Abstract

Considering the increasing demand to flavored milk and nutritional, therapeutic and post meal mouth freshener property of Piper betel leaves the present study was undertaken with object to optimize the levels of Piper betel leaves for developing flavoured milk and to study the sensory qualities as well as physico-chemical properties of Piper betel flavoured milk. Initially fresh cow milk was standardized to 2% fat and aqueous extract of piper betel leaves (PBLE) of different verities were prepared. The level of PBLE and sugar were optimized using CCRD of RSM. It was found that the flavoured milk prepared by the addition of the PBLE of Calcutta variety had obtained maximum scored for all the sensory qualities among other two varieties under study. In RSM trial the results showed that the colour and appearance, sweetness and overall acceptability score of milk was recorded maximum for formulation, having 5 per cent PBLE and 10 per cent sugar. The best solution exerted through the software, contained PBLE and sugar at 5.15 and 10.30 per cent, respectively. The validation of the prediction was done by actual observations recorded for sensory score. The optimized formulation had 8. 49, 8.50, 7.40, 8.30 and 8.15 score for colour and appearance, flavour, consistency, sweetness and overall acceptability, respectively. Consumers as a whole liked the product 'moderately' to 'very much' with an average score of 7.70.

Physico-chemical, Sensory and Microbiological Characteristics of Strawberry Flavored Milk under Refrigerated Storage

“…Our results supported by the findings of Dalim et al (2012) who revealed that, the specific gravity of Chikoo and banana flavored milk beverage was 1.061 and 1.063 respectively. Our observed data was lower than the work of Kamble et al (2019) who found the piper betel flavored milk had specific gravity between 1.066 to 1.074. It is clear that, the end of 7 days of storage there was no significance different found among the samples except that the sample 2 was significantly different from sample 1 and sample 3 after 14 days of storage.…”

“…Primarily, higher protein content found in the sample 3 (3.40%) and lower in sample 1 (3.33%). Kamble et al (2019) found the protein content in Piper betel flavored milk between 3.34 to 3.65% these data were supported to our observation. Our demonstration was a bit lower with the work of Dalim et al (2012) who showed that average protein content of chikoo flavored milk was 3.56%.…”

“…The highest pH found in sample 3 was 6.37 and lowest found in sample 2 during storage period. This values were supported the work of (Kamble et al 2019) who found the piper betel flavored milk pH ranged from 6.27 to 6.55. Our obtained values were closely related the findings of (Dhande et al 2020) reported the pH value of lemongrass flavored milk between 6.33 to 6.46.…”

Standardization of Level of Herbs in Quarg Cheese

“…The highest score for colour and appearance was rated to control (14.33) and T 1 (14.16). Kamble et al, (2019) who found that the colour and appearance score of Piper betel flavoured milk ranged from 7.5 to 8.6. The maximum score was obtained for formulation, which had 5 per cent Piper betel leaves extract and 10 per cent sugar.…”

Statistical Analysis of Physico-Chemical Parameters of Water of Pichhola Lake of Udaipur (Rajasthan), India

“…The quality of water is dependent on its physico-chemical and microbial characteristics. These parameters are correlated with each other and the significant correlations would be useful to indicate the quality of water [1]. For effective maintenance of water quality, there is a requirement of continuous monitoring of large number of water quality parameters through appropriate control measures.…”