Vol. 12, Issue 1 (2023)

Author(s):
Subhash Prasad, Kunal K Ahuja and Tanmay Hazra

Abstract:
The present study was conducted to evaluate the physico-chemical, sensory and textural characteristics of white (doodh) peda sourced from eight different cities in saurashtra region of Gujarat State. Average percentage of moisture, fat and protein of white (doodh) peda were; 17.56±1.62, 18.58±2.23, 12.72±1.37 respectively. Average sensory score (max. 9) of Color & Appearance, Body & Texture, Sweetness, Flavour and Overall acceptability of white(doodh) peda were 8.10±0.19, 7.99±0.30, 7.94±0.37, 8.03±0.25, 8.07±0.19 respectively. Average values of Lightness (L*), redness (a*), and yellowness (b*) of white(doodh) peda were 73.17±4.29, -2.41±0.50, 20.92±1.30 respectively. Average values of C*, WI, BI and YI white (doodh) were 21.06, 65.89, 30.24, 40.84 respectively. Average value of Hardness (g), Adhesiveness (g.sec), Springiness, Cohesiveness, Gumminess (g), Chewiness (g) and Resilience of white (doodh) peda were 3023±545, -8.53±4.45, 0.17±0.02, 0.16±0.02, 480.68±91.30, 81.25±23.75, 0.039±0.001 respectively.