PREPARATION AND CHARACTERIZATION OF BETEL (Piper betel Linn) FLAVOURED WATER

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dc.contributor.advisorMARX NIRMAL, R.
dc.contributor.authorRAMYA, M.
dc.contributor.authorTANUVAS
dc.contributor.otherSUDHA, K.
dc.contributor.otherNITHYALAKSHMI, V.
dc.date.accessioned2024-01-02T14:18:30Z
dc.date.available2024-01-02T14:18:30Z
dc.date.issued2022
dc.description.abstractA purpose of this study is to characterize the bioactive compounds from two varieties of extracted betel leaf volatile oil and to develop flavoured water with chosen betel leaf volatile oil. The drying of betel leaf was performed by two different drying methods such as tray dryer and solar tunnel drying from two different varieties namely pachaikodi and vellaikodi variety betel leaf. Thin layer drying model were fitted to the drying of betel leaf. Logarithmic model was best fitted to tray drying with respect to their variety. Logarithmic model and page model was best fitted to solar dried pachaikodi and vellaikodi variety betel leaf respectively. The dried betel leaf powder was assessed for its proximate composition and physico-chemical properties. Extraction was carried out with dried betel leaf powder by means of solvent extraction techniques using soxhlet extraction apparatus. Extracted betel leaf volatile oil was evaluated for its physico-chemical and functional properties. The characterization of bioactive compound from extracted betel leaf volatile oil was quantified by Gas Chromatography - Mass Spectroscopy. Based on the GC-MS report, solar dried Pachaikodi variety betel leaf volatile oil was considered as best and chosen for development of flavoured water.
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810205301
dc.language.isoEnglish
dc.pages1-153
dc.publisherTANUVAS, CHENNAI
dc.subFood Science and Technology
dc.themeFood Science
dc.these.typeM.Tech.
dc.titlePREPARATION AND CHARACTERIZATION OF BETEL (Piper betel Linn) FLAVOURED WATER
dc.typeThesis
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