Godavari Foundation’s

DR. ULHAS PATIL COLLEGE OF FOOD

TECHNOLOGY, JALGAON.
(Affiliated to Mahatma Phule Krishi Vidyapeeth, Rahuri)

EXPERENTIAL LEARNING PROGRAMME

2022-23
STUDENT READY ELP – II
FPO – 474

RESEARCH PAPER
ON

“BETEL BITE CHOCOLATE’’

Submitted By:

Patil Punam Madhukar

Under the Guidance of

Prof. A. O. Vyas
Prof. P. D. Khairnar
(ELP Guide)

Submitted To:

Prof. R. J. Saindane
(ELP In charge)

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 Development and Quality Evaluation of Betel Bite Chocolate
Department Of Food Processing Technology, DUPCFT Jalgaon, MH, India
Sr. No. Student Name Registration No
1 MR. ASHWIL VILAS PAGAR FTJ-11/2019
2 MR. SANKET SHIVAJI PARBHANE FTJ-12/2019
3 MR. ANIKET BHARAT PATIL FTJ-13/2019
4 MR. JAYKUMAR BHIVSAN PATIL FTJ-14/2019
5 MR. MAHESH ARUN PATIL FTJ-15/2019
6 MR. MAYUR SHAMAKANT PATIL FTJ-16/2019
7 MISS. PUNAM MADHUKAR PATIL FTJ-17/2019
8 MR. RUPESH SUDHAKAR PATIL FTJ-18/2019

------------------------- ABSTRACT-------------------------
An innovative food product that cherishes the hearts of all people especially in India
with varied culture and diversity which has flavoured ingredients, all making the tongue ask
for more! In this study we had revisited traditional benefits of pan and the ingredients are
chosen very wisely, based upon its nutritional values, which adds up to fulfil the taste buds
which is also very healthy to consume. While we get all the delicate flavours of Paan right on
point, there is also a dash of chocolate that gives your mouth a delightful and sweet taste.

Betel Bite Chocolate makes a perfect mouth-freshener or it can also be served as a

dessert which would make you drown into its refreshing and mesmerizing taste. We searched
for the best ingredients to make the Paan worth consuming to satisfy the taste buds. Our
innovative food product is made suitable to eat for every age group, not just only for children,
except the one those who have any kind of allergy with the ingredients of the Betel Bite
Chocolate. The content of this innovative cuisine is a perfect blend of flavours with rightly-
mixed ingredients, which makes it tastes, even more, better than the usual ones! Our research
was based on searching for the right ingredients which fulfil two conditions: one, it is healthy
to consume and second, it has an enthralling taste.

KEYWORDS: Innovative Food; Flavours; Ingredients; Chocolate Paan; Refreshing;

Healthy; Taste.
--------------------------------------------------------------------------------------------------

Date of Submission Date of Publication

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 Development and Quality Evaluation of Betel Bite Chocolate
1. INTRODUCTION

Betel leaf which is commonly known as PAAN (Piper betel). Betel leaf have a lot of
scientific health benefits. From using it in cultural and traditional occasions and religious
ceremonies. Betel leaves contain many curative and healing health benefits.

The leaves are full of vitamins like vitamin C, thiamine, niacin, riboflavin and
carotene and are a great source of calcium. Since betel is an aromatic creeper, you can easily
grow it as an ornamental plant in your homes and derive the maximum health benefits from
the same. It is Often use as an excellent mouth freshener.
Betel leaves have some medicinal properties of the betel leaf. Chewing betel leaf
helps to remove oral cancer as it maintains levels of ascorbic acid in the saliva. It is used
widely in Ayurveda and also helps in treating diabetes.
Chocolate: the scientific name is Theobroma cacao. Chocolate is rich in fibre, iron,
magnesium and various other minerals. It helps to reduce the risk of heart diseases. Chocolate
is a preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste,
or in a block, which may also be used as a flavouring ingredient in other foods. A 100 g bar
of dark chocolate with 70 – 85% cocoa contains.
Chocolate is a most popular confectionary food, and betel leaves are the Indian
traditional mouth freshener famous for its aroma often eaten after a meal as believed to be
excellent digestive. Betel leaves are inseparable part of India’s rich culture and tradition.
Combination of Paan and Chocolate gives both pleasure of sweetness and freshness along
with combined health benefits.

Betel bite chocolate made has proved to be very nutritious in terms of added healthy
ingredients and flavours. It is a solid product prepared by melting a dark and white chocolate
compound, grinding other ingredient like split cilantro, fennel seed, betel leaf, liquorice, etc,
a perfect chocolate should be solid and well set. It should not be gummy, sticky and syrupy.
Its main nutritional values.

The combination of betel leaves, dark and white compound, fennel seed, split
cilantro, liquorice has many nutritional values and health benefits so we have tried to use
betel leaves along with dark and white compound to have sweet taste and easily consumable.
Our product contains nutrients and is enrich with the goodness of vitamin and minerals. Thus,
providing best result from products.

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 Development and Quality Evaluation of Betel Bite Chocolate

2. MATERIALS AND METHOD

Ingredients used in the development of Betel Bite Chocolate were of good

quality and free from contamination. All the ingredients were procured from the local market
of Jalgaon.

PREPARATION OF BETEL BITE CHOCOLATE: - Betel Bite Chocolate is made by

using Betel leaves, dark compound, white compound, split cilantro, fennel seeds, liquorice,
and cardamom, etc.

Flow Chart for preparation of Betel Bite Chocolate: -

Selection of Raw Material

Cleaning & drying of betel leaves and cleaning of other raw materials

Weighing of the raw

materials

Chopping of betel
leaves

Crushing of the raw

materials

Mixing of all the

ingredients

Grating of the chocolate

compounds

Melting of chocolate compounds (48°C in 10 min)

Addition of above mixture into melted

chocolate

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 Filling into mould

Cooling in refrigeration at 4˚C for 15 min

Packaging &
Storage

Development and Quality Evaluation of Betel Bite Chocolate

3. CHEMICAL ANALYSIS.

Moisture content, fat content, ash content and texture analysis are the main
physicochemical analyses that are observed in this study. All of the above physiochemical
analyses were referred from AOAC (1995). Some important formulae used are:

 We are going to analyze products by determination of following content:

1. Ash content:

% ash = (final wt./initial wt.) × 100

2. Moisture content:

% moisture =(initial wt. -final wt./initial wt. )×100

3. Protein content:

By Kjeldahl method:

% nitrogen = (ml of Std acid – ml of blank)×N.of acid×1.4007

water sample in gm

% protein = % nitrogen × 6.38 (kirk 1991)

4. Fat content:

% Fat content = (wt. of flask after extract-wt. of flask prior to extract)

(wt. of sample) ×100

3.1 PHYSICAL ANALYSIS:

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 Color
 Texture
 Appearance
 Particle size.

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 Development and Quality Evaluation of Betel Bite Chocolate

4. SENSORY EVALUATION:

Samples were subjected to organoleptic testing before and after the storage.
Organoleptic analysis was carried out in order to determine the various factors like overall
acceptability, taste, flavour, colour, aroma etc, and their changes with the number of storage
days and parameters. Sensory attributes including color, flavour, texture, taste and crispness
of the product will be evaluated by Hedonic Rating Test as recommended by Ranganna
(1986).

4.1STATISTICAL ANALYSIS:

Statistical analysis was done on the data by analysis of variance (ANOVA) on

Surface Response Methodology. RSM were used for multivariate variance analysis test at
(p<0.05). Whenever ANOVA indicated a significant, a pair-wise comparison of means by
least significance difference (LSD) was carried out.

Chart Title
6

0
Colour mouth feel taste texture

15 days 25 days 30 days

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 Development and Quality Evaluation of Betel Bite Chocolate

5. RESULT AND DISCUSSION:

It is done to check the quality and palatability of product. The tests were carried
to check the product is made with the specific standardization. The analysis was done to
check the nutritional values of the product and specification. GMP, HACCP are important
aspect of quality control.

All process occurred during as per the standardized process. The material was used as
per specification of chocolate. The all-hygienic practices was maintained during the
processing.

Raw materials (ingredients, processing aids, and packaging materials) are the foundation
of finished food products. As such, they must meet regulatory requirements (safe and legal
for your intended use) and your specifications (contribute to the functionality and quality of
your process and product). the raw material was selected having good quality, and fresh.

The microbial growth in Betel Bite Chocolate under the limits up to the end of shelf life.
Hence the prepared chocolate was safe and suitable for consumption up to 1 months.

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 Development and Quality Evaluation of Betel Bite Chocolate

6. SHELF LIFE

th th th th
Parameter 0 day 15 day 30 day 35 day 45th day 90th day

Color and No change No change No change No change Slight Slight

change change
appearance

Mouth feel No change No change No change Slightly Slightly Slightly

Sticky gummy gummy

Taste No change No change No change No change Slight sour Sour taste

taste

Texture No change No change Slight Slight Loose Loose

change in texture texture
texture

Flavor No change No change No change No change Slightly Slightly

sour sour smell

Table No. 1 : Table of Shelf Life

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 Development and Quality Evaluation of Betel Bite Chocolate

7. CONCLUSION

It is concluded that good quality of Betel Bite Chocolate was prepared and was
more acceptable organoleptically. Amongst the prepared treatment of Betel Bite Chocolate,
the prepared sample was found to be best. It was also found that the prepared product content
high number of vitamins, minerals and antioxidant properties.

Consumption of Betel Bite Chocolate feel refreshing and energetic all time. The betel
bite chocolate was loved and accepted group of society. Addition of fennel seed, split cilantro
and liquorice powder gave an exclusive taste of betel bite chocolate.

8. ACKNOWLEDGMENT

Firstly, like to express my thanks to Dr. A. P. Chaudhari (Director of Education and

Research) permitting me to do my report work in Dr. Ulhas Patil College of food technology,
Jalgaon. I would like to express my hearty feelings towards Dr. S. S. Rathi sir (Principal) &
Prof. Y. R. Pawar (Vice Principal) of Dr. Ulhas Patil college of food technology Jalgaon)
for their valuable guidance and constant encouragement & providing us with all the facility
that was required. I would like to express my special thanks of gratitude to Prof. A. O. Vyas
and Prof. P. D. Khairnar (ELP Guide) whose valuable suggestions and guidance has been
the ones that helpful in various phases of the completion of the report. I also would like to
thanks Prof. R. J. Saindane (ELP In charge) for meticulously planning academic curriculum
in such a way so that students are not only academic sound but also ready for their future

ventures by including such seminar patterns.

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 Development and Quality Evaluation of Betel Bite Chocolate

9. REFERENCES

1. Kirtikar, Basu. Indian medicinal plants. Dehradun, India: Bishen Singh Mahendra Pal
Singh 1985.

2. Bopana N and Saxena S: Asparagus racemosus—Ethnopharmacological evaluation and

conservation needs. J Ethnopharmacol 2007; 110:1-15.

3. Goyal R, Singh Jand Lal H: Asparagus racemosus--an update. Indian J Med Sci 2003;
57:408-414.

4. Chawla A, Chawla P and Mangalesh R.: Asparagus racemosus (Wild): Biological

Activities & its Active Principles. Indo-Global J Pharm Sci 2011; 2:113-120.

5. Gomase V and Sherkhane A: Isolation, structure elucidation and biotransformation studies

on secondary metabolites from Asparagus racemosus. Int J Microbiol Res 2010; 2:07-09.

6. Venkataramaiah H: Double-blind comparative clinical trial of Abana and Simvastatin in

Hyperlipidaemia. Insertion in Stroke Feb-Mar 2002.

7. Sahu M, Gupta S and Srivastava P: Effect of Renalka syrup in Urinary Tract Infection.
Indian Pract 2002; 55:101-106.

8. Dartsch PC: The Potential of Asparagus‐P® to Inactivate Reactive Oxygen Radicals.

Phytother Res 2008; 22:217-222

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