Vol. 9, Issue 2, Part A (2025)

The present study entitled “Study on standardization of recipe for betelvine beverage” was carried out during the year 2022-23 in the Horticulture Laboratory, RABL College of Agriculture and Research Station, Chhuikhadan KCG (C.G.). The experiment was laid out in Completely Randomized Design (CRD) with 03 replications, 08 treatments. Various chemical, nutritional and economics parameters were recorded under this investigation. The result revealed that the chemical and nutritional evaluation of pH, TSS acid ratio and non reducing sugar was significantly superior in the treatment FM1 (1%). While total sugar, reducing sugar, Total soluble solids and acidity was significantly superior in the treatment FM8 (8%). The quality and sensory evaluation like colour, appearance, taste, flavour and overall acceptability significantly superior in the treatment FM5 (5%). The economic parameters like cost of production, gross returns, net returns and B:C ratio (1.84) was superior in the treatment FM5 (5%). While the lowest B:C ratio (0.63) found in treatment FM1 (1%). Therefore, it may be conducted that treatment FM5 (5%) may be selected for making best quality betelvine beverage.