Vol. 9, Special Issue 10, Part T (2025)

The present study was undertaken to evaluate the effect of incorporating Betel vine leaves (Piper betel) and Gulkand in Burfi on its physico-chemical properties and cost of production. Five treatments were formulated by blending khoa with different proportions of Betel vine leaves (0, 8, 10, 12, and 14 parts) while keeping Gulkand constant at 5%. The prepared Burfi samples were analyzed for fat, protein, total solids, moisture, ash, solids-not-fat (SNF), and acidity. Results indicated that increasing levels of Betel vine leaves and Gulkand significantly influenced the nutritional composition. Fat, protein, total solids, and SNF decreased with higher incorporation, while moisture, ash, and acidity increased. The control sample (T₁) recorded the highest fat (14.25%) and protein (15.73%), while T₅ showed the highest ash (3.50%) and acidity (0.40%). Cost analysis revealed a progressive reduction from ₹366.47/kg in control (T₁) to ₹288.36/kg in T₅. Treatment T₄ (83:12 khoa to betel leaf with 5% Gulkand) was found to be most acceptable based on sensory quality, offering a balance of nutritional composition and economic feasibility. The study suggests that incorporating betel leaves and gulkand enhances functional value while reducing production cost, making it suitable for commercialization.