MEASUREMENT OF ANTIOXIDANT CAPACITY AND CHEMICAL CONSTITUENTS OF BETEL LEAF (Piper Betle L.) AND PRODUCING ANTIOXIDANT RICHED DAHI

Abstract

The present study revealed that analysis of antioxidant capacity and determination of different chemical components in Dahi samples enriched with Betel Leaf (Piper betle L.) extracts which is more popular in Bangladesh. Although the betel leaf ( Piper betel L.) are full of nutrients, betel leaf dahi is not a common dish in Bangladesh. The nutritional value and antioxidant capacity of betel leaf extracts was measured in the current experiment and this extract is also utilized to produce dahi. Betel leaf extract (2%,5%,7%) were used to create three distinct formulations for making Dahi respectively. To determine the level of significance at P< 0.05, a one-way analysis of variance (ANOVA) was conducted. The highest amount of fat, crude fiber, protein, ash were found 27.90%, 27.467%, 26.267%, 6.22% in 7% in formulated dahi respectively. A high-quality, nutrient- and antioxidant-rich product was discovered when 7% extract was added. The pH range for the samples was 4.22 to 4.39. The range of antioxidant activity following the addition of betel leaf extract was 28.28mg/100g to 30.69mg/10g. No coliform was detected in the dahi samples, and TVC were found in 2%, 5%, 7% samples 55.24±0.65×104, 63.45±0.68×104, 65.09±0.25×104 respectively. In terms of overall preference, sourness, color, taste, and sweetness, dahi with 2 percent betel leaf extract outperformed other varieties of dahi in terms of consumer acceptance. The statistical investigation showed that as extract quantity grew, panelist acceptability decreased. We propose that betel leaf may be utilized to enhance the qualitative attributes, and increasing antioxidant of dahi.