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Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread

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Abstract

Considering the acceptability, nutritional and bio-functionality of Piper betel leaves (PBL), it was utilized in ghee-based low-fat spread (LFS). In the first phase of the experiment, the form and level of PBL were optimized. In the latter stage, the products were periodically evaluated for storage stability, The LFS under various treatments were analysed for sensory, physicochemical and biochemical parameters and were statistically interpreted. The colour, appearance, flavour, body and texture, spreadability and overall acceptability score for the optimized product wherein PBL was used in powder form at 0.6% of LFS were 8.17 ± 0.08, 7.85 ± 0.05, 7.76 ± 0.04, 7.71 ± 0.05 and 7.87 ± 0.08, respectively on ‘9’ point hedonic scale. It was also observed that with an increase in the concentration of powdered form of PBL from 0 to 0.8% in LFS, the fat, protein, carbohydrate, ash and total solid content were increased significantly (P < 0.05). In the optimized product, the phosphorus, calcium, magnesium and iron content were at a supreme level while antioxidant activity and microbial growth were also found to be operative. The experimental product could be stored for up to 80 days as against 60 days of a control sample.

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Data Availability

All the data used in the manuscript are available in the tables and figures.

Code Availability

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Abbreviations

PBL:

Piper betel Leaves

LFS:

Low-fat spread

SMP:

Skim milk powder

BHA:

Butylated hydroxy anisole

AAS:

Atomic absorption spectroscopy

DPPH:

2,2-Diphenyl-1-picryl-hydrazyl-hydrate

RSA:

Radical-scavenging activity

FRAP:

Ferric reducing antioxidant power

TPC:

Total phenolic content

TFC:

Total flavonoid content

SPC:

Standard plate count

YNC:

Yeast and mould count

CC:

Coliform count

PBLP:

Piper betel Leaves in blanched powder

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Funding

Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).

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Authors and Affiliations

  1. Animal Husbandry and Dairy Science, RCSM College of Agriculture, Kolhapur, Maharashtra, 416004, India

    Dnyaneshwar Devrao Patange

  2. RCSM College of Agriculture, Kolhapur, Maharashtra, 416004, India

    Karan Sudarshan Pansare

  3. Chemical and Biochemical Processing Division, ICAR – Central Institute for Research on Cotton Technology, Mumbai, 400019, India

    Manoj Kumar

  4. Division of Biochemistry, ICAR – Indian Agricultural Research Institute, New Delhi, India

    Arti Kumari

  5. Department of AHDS, Mahatma Phule Krishi Vidyapeeth, Rahuri, India

    Dinkar Keshav Kamble

  6. Department of Veterinary Sciences and Animal Husbandry, Amrita School of Agricultural Sciences, Amrita Vishwa Vidyapeetham University, Coimbatore, 642109, Tamil Nadu, India

    Deepak Chandran

  7. Department of Botany, Shivaji University, Kolhapur, Maharashtra, 416004, India

    Nikhil Babruvan Gaikwad

  8. College of Food Technology, Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Yavatmal, 445001, Maharashtra, India

    Roji Waghmare

  9. School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India

    Radha

  10. Centro Tecnológico de La Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain

    Jose M. Lorenzo

  11. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain

    Jose M. Lorenzo

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  1. Dnyaneshwar Devrao Patange
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Contributions

Dnyaneshwar Devrao Patange: conceptualization, methodology, investigation, validation, formal analysis, writing—original draft preparation; Karan Sudarshan Pansare: methodology, investigation, validation, formal analysis, contribution in writing; Manoj Kumar: methodology, investigation, validation, formal analysis and contribution in writing in relevant section; Arti Kumari: data analysis, writing—review and editing, final draft supervision and monitoring; Dinkar Keshav Kamble: methodology, investigation, validation, formal analysis, contribution in writing; Deepak Chandran: review and editing, final draft supervision and monitoring; Nikhil Babruvan Gaikwad: methodology, investigation, validation, formal analysis and contribution in writing in relevant section; Roji Waghmare: data analysis, writing—review and editing, final draft supervision and monitoring; Radha Radha: review and editing, final draft supervision and monitoring. All authors read and approved the final manuscript; Jose M. Lorenzo: review and editing, final draft supervision and monitoring. All authors read and approved the final manuscript.

Corresponding authors

Correspondence to Manoj Kumar or Jose M. Lorenzo.

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Dnyaneshwar Devrao Patange declares no competing interests. Karan Sudarshan Pansare declares no competing interests. Manoj Kumar declares no competing interests. Arti Kumari declares no competing interests. Dinkar Keshav Kamble declares no competing interests. Deepak Chandran declares no competing interests. Nikhil Babruvan Gaikwad declares no competing interests. Roji Waghmare declares no competing interests. Radha Radha declares no competing interests. Jose M. Lorenzo declares no competing interests.

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Patange, D.D., Pansare, K.S., Kumar, M. et al. Studies on Utilization and Shelf Life of Piper betel Leaves Added Ghee-Based Low-fat Spread. Food Anal. Methods 16, 143–154 (2023). https://doi.org/10.1007/s12161-022-02400-5

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