Vol. 8, Issue 8 (2019)

Author(s):
Aprna Sharma, Ankita Gautam and Vijay Laxmi Ranadey

Abstract:
Present investigation was carried out to assess the development, chemical composition, and sensory evaluation, of peda. The control sample (T0) of peda and was formulated with @ 70 per cent khoa and @ 30 per cent honey and experimental peda (T1, T2, T3) also formulated by using khoa and flaxseed in different combination with incorporation of 2, 2.5 and 3 per cent flaxseed and to study the chemical and sensory evaluation of peda at different treatment combinations. From the chemical evaluation results it was observed that after the incorporation of flaxseed in peda decreased in moisture (18.44 to 17.49 per cent), and increased in fat (14.57 to 15.67 per cent), protein (13.33 to 15.43 per cent) ash (2.76 to 3.42 per cent), fiber (0.00 to 3.42 per cent) and antioxidant activity (0.00 to 40.6 mg/g) content significantly in treated product as compared to control. Sensory evaluation like (color and appearance, body and texture, flavor and taste and overall acceptability) was evaluated by trained panelist using 9 point hedonic scale. On the basis of findings, it was concluded that T0 was found to be highly acceptable among the other combinations by sensory evaluation. It was observed that the overall acceptability score of treatment T0, T1, T2 and T3 was 7.77, 7.00, 6.72 and 6.22 respectively.