Vol. 11, Special Issue 6 (2022)

Author(s):
BV Sonwalkar, KD Chavan and PU Wakde

Abstract:
The Present investigation was conducted in the department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (MS), India during the year 2020-2021.The invention was carried out to optimize the levels of date (Phoenix dactylifera L.) syrup in peda and study the Physico- Chemical analysis of peda. On the basis of results of sensory evaluation, three levels of date syrup viz., 15%, 20% and 25% were chosen. The date peda samples were analyzed for sensory, chemical and microbiological qualities. The mean fat, protein, total solids, reducing sugar, total sugar, vitamin A, titratable acidity (% lactic acid), pH, total fibre, ash, moisture and free fatty acids values of fresh peda samples were ranged from 21.58 to 23.45 per cent, 15.21 to 15.58 per cent, 83.57 to 84.08 per cent, 14.68 to 16.62 per cent, 42.59 to 43.19 per cent, 108.03 to 206.76 IU, 0.33 to 0.37% L.A., 6.28 to 6.35, 0.00 to 2.49 per cent, 2.83 to 3.22 per cent, 15.92 to 16.43 per cent and 0.09 to 0.18 per cent oleic acids, respectively. The Overall 58 per cent of the consumers reported excellent, 21 per cent reported very good, 12 and 09 per cent consumer expressed good and fair quality status of date peda (20% date syrup), respectively.