Vol. 12, Issue 10 (2023)

Author(s):
Raj Kumar, BK Singh and BK Bharti

Abstract:
Traditional Indian dairy products have always been an integral element of India's socio- cultural life. Buffalo milk is preferred for making dairy products like paneer, basundi and khoa based sweets like peda, burfi etc. because it gives soft and smooth body, compact and soft structure of the final product. In the present study, khoa was prepared with S. grandiflora as an herb. There were three concentrations of herbs S. grandiflora viz. 1.5%, 3.0% and 3.5% were used for preparation of herbal peda. The Peda with S. grandiflora flower powder produced a much lower score for colour than the peda without S. grandiflora flower powder. Additionally, an increase in S. grandiflora flower powder concentration range 1.5 to 4.5 percent considerably lessened score colour. Peda with varying quantities of herbs (1.5%, 3.0% and 4.5%) as compared to control showed a significant decline in body and texture score. Increased S. grandiflora flower powder reduced the body and texture scores. A substantial fall in sweetness- score was seen when S. grandiflora flower powder content was increased herbs from 1.5 to 4.5 percent. Control (T₀) sample received a considerably score decreased as S. grandiflora flower powder addition increased in the Peda with varying quantities of S. grandiflora flower powder.