Record Details

Standardisation and quality evaluation of betel leaf based yoghurt

Indian Agricultural Research Journals

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Title Standardisation and quality evaluation of betel leaf based yoghurt
 
Creator Vidya TA, Seeja Thomachan , Sharon C L , Aneena ER , Surendra Gopal , Berin Pathrose , Lakshmy PS , Suman KT
 
Description Yoghurts are those milk products which are fermented and have a good impact on the human health. Incorporation of herbs or medicinal plants into the yoghurt, can improve the variety as well as the nutritional and therapeutic benefit of the yoghurt. The present study aimed at developing yoghurt incorporated with betel leaf extract and was successful. The incorporation of 15% betel leaf extract had better organoleptic qualities when compared to the other treatments. The nutritional qualities, physicochemical qualities and the shelf life qualities of the betel leaf yoghurt were also studied. The study revealed that the yoghurt had better nutritional qualities and can be stored for atleast 15 days in refrigerated conditions. Further studies have to be carried out to understand the medicinal properties of the prepared yoghurt.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-04-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/136875
 
Source Indian Journal of Dairy Science; Vol. 77 No. 2 (2024): March-April 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/136875/54435