Vol. 10, Issue 8, Part A (2025)

Author(s): Sneha S Raut, Bhavana R Wankhade, AB Motghare and MN Patond

Abstract: This study aimed to evaluate the sensory qualities of lassi blended with different concentrations of Calcutta betel vine (Piper betel) leaves extract. Five formulations T₁, T₂, T₃, T₄ and T₅ were prepared by incorporating 0%, 9%, 12%, 15% and 18% betel vine leaves extract respectively. The sensory parameters flavour, colour and appearance, body and texture, and overall acceptability were assessed using a 9-point hedonic scale by a trained panel. The results revealed that lassi with 15% betel leaves extract (T₄) received the highest scores across all sensory parameters, indicating optimal consumer acceptability at this level of incorporation. Higher concentrations (18%) negatively affected the organoleptic properties. The study concluded that betel vine extract at 15% concentration significantly enhances the sensory appeal of lassi.