Vol. 11, Special Issue 6 (2022)

The invention was carried out to optimize the levels of date (Phoenix dactylifera L.) syrup in peda and study the shelf life 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, textural properties, colour characteristics and microbiological qualities. The peda sample (20 % date syrup) had values for hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness 0.453 kg, 1.300, 0.015 kg. sec, 1.825 mm, 0.5889 kg. sec and 1.07474 kg. sec. The colour characteristics (L*, a* and b*) values of fresh date peda samples ranged from 60.47 to 71.00, - 0.21 to 2.98 and 17.76 to 18.82, respectively.