Betel leaves extract

The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product.

8p quenchua4 16-04-2020 23 3   Download

Natural dye extracted from Eucalyptus bark was applied to cotton fabrics by conventional method of dyeing. Alum, Vinegar, Myrobolan, Betel leaves, Copper sulphate (CuSO4), Alum + CuSO4, Vinegar + CuSO4, Myrobalan + CuSO4, and Betel leaves + CuSO4 were the treatments used for mordants. The dyeing was carried out with and without mordants by pre-mordanting method. The colour of each dyed material was investigated in terms of CIELAB (L*, a* and b*) and K/S values by perimer color scan.

11p nguathienthan2 19-12-2019 7 2   Download

Considering the increasing demand to flavored milk and nutritional, therapeutic and post meal mouth freshener property of Piper betel leaves the present study was undertaken with object to optimize the levels of Piper betel leaves for developing flavoured milk and to study the sensory qualities as well as physico-chemical properties of Piper betel flavoured milk. Initially fresh cow milk was standardized to 2% fat and aqueous extract of piper betel leaves (PBLE) of different verities were prepared. The level of PBLE and sugar were optimized using CCRD of RSM.

12p chauchaungayxua1 04-12-2019 15 1   Download