INFLUENCE OF PIPER BETEL LEAVES ON THE SENSORY QUALITY AND PHYSICOCHEMICAL PROPERTIES DURING STORAGE STUDY OF GHEE Article Swipe

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K. B. Kubade , B. D. Patil , D. D. Patange , DK Kamble , C. V. Memane ·

YOU? · · 2024 · Open Access · · DOI: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150

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.

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Concepts

Piper Betel Sensory system Traditional medicine Food science Quality (philosophy) Chemistry Biology Medicine Physics Neuroscience Acoustics Quantum mechanics Nut

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Type: article
Language: en
Landing Page: http://doi.org/10.51470/plantarchives.2024.v24.no.1.150
PDF: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150
OA Status: bronze
Cited By: 1
References: 31
Related Works: 10
OpenAlex ID: https://openalex.org/W4396618528

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OpenAlex ID: https://openalex.org/W4396618528

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DOI: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150

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Title: INFLUENCE OF PIPER BETEL LEAVES ON THE SENSORY QUALITY AND PHYSICOCHEMICAL PROPERTIES DURING STORAGE STUDY OF GHEE

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Type: article

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Language: en

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Publication year: 2024

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Publication date: 2024-04-11

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Authors: K. B. Kubade, B. D. Patil, D. D. Patange, DK Kamble, C. V. Memane

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Landing page: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150

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PDF URL: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150

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OA URL: https://doi.org/10.51470/plantarchives.2024.v24.no.1.150

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Concepts: Piper, Betel, Sensory system, Traditional medicine, Food science, Quality (philosophy), Chemistry, Biology, Medicine, Physics, Neuroscience, Acoustics, Quantum mechanics, Nut

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Cited by: 1

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abstract_inverted_index.(Butylated	26
abstract_inverted_index.comparedto	141
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abstract_inverted_index.ghee.Three	13
abstract_inverted_index.impurities	89
abstract_inverted_index.increasing	166
abstract_inverted_index.optimizing	35
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citation_normalized_percentile.is_in_top_1_percent	False
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