International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 3, Issue 5 (2018)

Development of Papad from dehydrated betel leaves (Piper betel L.) Powder

Author(s): Akshata A Vernekar, Dr. KG Vijayalaxmi
Abstract: The deep green heart shaped betel leaves popularly called as paan in India, belongs to Piperaceae family and known for its nutritional and medicinal value. The present study was undertaken develop value added papads from the same in an order to increase the consumption of betel leaves to exploit their nutritional benefits. Papads were prepared by incorporating dehydrated betel leaves both Kariyele and Ambadiyele powder at 5, 7.5 and 10 per cent levels and evaluated organoleptically in comparison to control sample using 9- point hedonic scale. All the papads were found to be acceptable at 5 percent level of incorporation. Kariyele papad found to have higher moisture 10.76 percent, fat 1.52g, vitamin-C 1.73mg and iron 4.94mg whereas Ambadiyele papad had higher ash 3.75g, crude fiber 1.27g, β-carotene 413.41μg and calcium 252.15mg. Shelf life study based on sensory evaluation, microbial load and moisture content revealed that both papads were acceptable up to 60days of storage under ambient temperature.
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