Shelf Life Studies of Dahi Treated with Betel Leaf (piper betel) Extract During Storage.

A study was undertaken to assess the effect of betel leaves (Piper betel Linn) extract on the physico-chemical, sensory and textural properties of dahi stored under refrigerated temperature. The result revealed that pH of control decreased from 4.40 to 4.03 whereas treated the pH of dahi with 0.5% betel leaves extract was 4.23 up to the 7th day of storage. Titratable acidity for control increased from the beginning to 7th day of storage whereas for the treatment showed controlled increase at the end of the storage period and reduced firmness and consistency. Sensory evaluation (overall acceptability) was similar to that of control. [ABSTRACT FROM AUTHOR]