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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 615-624
DOI: https://doi.org/10.20546/ijcmas.2018.709.073


Development of Value Added Product from Dehydrated Betel Leaves Powder
Akshata A. Vernekar1, K.G. Vijayalaxmi1 and V.C. Suvarna2
1Department of Food Science and Nutrition
2Department of Agricultural Microbiology, University of Agricultural Sciences, GKVK, Bangalore-560065, Karnataka, India
*Corresponding author
Abstract:

The present study was undertaken to determine the sensory quality and nutrient content of khakhra prepared with the incorporation of betel leaves powder both Kariyele and Ambadiyele at 5, 7.5 and 10% level. Khakhra were prepared by using wheat flour as base ingredient along with betel leaves powder. The developed khakhra were evaluated organoleptically using nine point scale. Khakhra prepared with 5% of Kariyele and Ambadiyele powder was best acceptable and used for their nutrient computation. Results revealed that khakhra prepared with Kariyele powder was found to be high in moisture (12.76%), protein (12.87g) and vitamin-C (2.79mg) whereas Ambadiyele khakhra was found to be high in ash (2.23g), crude fiber (2.97g), carbohydrate (69.66g), β- carotene (378.68μg), calcium (215.85mg) and iron (7.30mg). Shelf life study based on sensory evaluation, microbial load and moisture content revealed that both khakhras were acceptable upto 60days of storage under ambient temperature.


Keywords: Dehydration, Betel leaves, Nutritional, Khakhra, Sensory score and shelf life
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How to cite this article:

Akshata A. Vernekar, K.G. Vijayalaxmi and Suvarna, V.C. 2018. Development of Value Added Product from Dehydrated Betel Leaves Powder.Int.J.Curr.Microbiol.App.Sci. 7(9): 615-624. doi: https://doi.org/10.20546/ijcmas.2018.709.073