Published Paper Details:

The Betel (piper betel) which belongs to the piperaceae family is grown in worldwide. The fresh leaves of betel vine are popularly known as paan in India. It also contains several nutritive compounds such as vitamin C, thiamine, niacin, riboflavin, carotenes and great source of calcium. The study was undertaken to produce stable and organoleptically preffered paan shot (paan drink) with five different combinations of betel leaves juice and milk masala i.e. S1 (70% juice + 30% milk masala), S2 (60% juice + 40% milk masala), S3 (50% juice + 50% milk masala), S4 (40% juice + 60% milk masala). The milk masala is prepared with combination of milk and ingredients such as gulkand, tutti-frutti, cardamom, cherry, funnel seeds, desiccated coconuts. The sensory properties of paan shot was evaluated by a semi trained paanellist members. Sodium benzoate is used as a preservative .The result shown the colour, flavour, sweetness, consistency, mouthfeel and overall acceptability of sample number 3 containing 50% of juice and 50% milk masala got high score and other sample were moderately acceptable. The storage potential of paan shot was observed. After 12 weeks S1, S2, S3 and S4 were slightly change in TSS and acidity. Minimum physiochemical quality attributes were deterioted in paan shot due to addition of preservatives. Paan shot (Paan drink) was found completely free from spoilage due to antibacterial properties of betel leaves and effective processing of the product.