Vol. 12, Issue 2 (2023)

Wide variation were observed in sensory score for flavour (7.70±0.17 to 8.03±0.03), body and texture (7.90±0.20 to 8.20±0.15), colour and appearance (7.20±0.61 to 8.03±0.23) and overall acceptability (7.68±0.38 to 8.20±0.24). The physico-chemical characteristics also revealed wide variation for moisture (12.61±0.09 to 14.30±0.18), fat (16.42±0.03 to 18.21±0.02), protein (12.81±0.09 to 14.32±0.04), reducing sugar (14.50±0.05 to 17.40±0.31), non-reducing sugar (34.19±0.30 to 38.35±0.29), total sugar (50.92±0.10 to 53.21±0.17), ash (2.91±0.01 to 3.12±0.03), acidity (0.43±0.01 to 0.57±0.01) and pH (6.73±0.03 to 6.8±0.05). The variations were also observed in microbial counts for standard plate count (3978±0.9 cfu/g to 5219±1.0 cfu/g), yeast and mould count (27.9±0.4 cfu/g to 52.8±1.9 cfu/g) and coliform count (25.2±0.4 cfu/g to 50.7±1.5 cfu/g/).

It was concluded that the kandi pedha brand S­₃ showed highest score in terms of flavour, body and texture and overall acceptability and brand S₅ showed highest score in terms of colour and appearance among all five brands marketed in Satara city. The brand S₃ showed lowest standard plate count and yeast and mould count, which is best for consumption. The samples of kandi pedha brands analysed for different parameter follows the minimum and maximum legal standards as prescribed by FSSAI 2006. All kandi pedha brands marketed in Satara city fulfilled the minimum legal standards given by BIS and FSSAI (2006) in respect of microbial standards.