Sensory Quality of Shrikhand Prepared by using Betel Vine (Piper betel Linn.) Leaf Extract Wakde P. U., Chavan K. D.1, Sonwalkar B.V.2 Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra, India 1Department of Animal Husbandry and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, Maharashtra, India 2Department of Animal Husbandry and Dairy Science, Bharati Vidyapeeth’s Loknete Mohanrao Kadam College of Agriculture, Kadegaon, Dist. Sangli, Maharashtra, India Online Published on 18 December, 2023. Abstract Present investigation was undertaken in the Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), to find out sensory attributes of shrikhand, prepared using betel vine (Piper betel Linn.). The mean sensory scores for colour and appearance, body and texture, flavour and overall acceptability of the fresh betel vine shrikhand samples ranged from 7.40 -8.34, 7.00 -8.40, 7.40 -8.34 and 7.22 -8.40 respectively. Top Keywords Betel vine, Sensory quality, Shrikhand. Top |