Vol. 12, Special Issue 10 (2023)

Author(s):
Ankur Trivedi, Tarun Verma, Nikita Sharma, Babu Kumar and Avinash Chandra Gautam

Abstract:
In this investigation, the shelf life of Peda incorporated with flaxseed powder as was carried out to assess the keeping quality. The control sample (T₀) of peda was formulated with cow milk Peda (4.0% milk fat) with 30% sugar by weight of khoa and experimental peda (FP1, FP2, FP3) also formulated by using khoa and flaxseed powder in different combination with incorporation of 2.0, 2.5 and 2.5% flaxseed, respectively. From the sensory evaluation experimental peda FP1 was optimized by 9-point hedonic scale. The shelf life study was conducted of experimental FP1peda sample with respected to control T₀ peda sample for every 0, 3, 6, 9, 12 and 15 days at room and refrigeration temperature. From the sensory evaluation which include aroma and taste, colour and appreance and body and texture, it was revealed that all the score was gradually decreased upto 9 days and 15 days at room temperature and refrigeration temperature, respectively. The Microbial studied revealed that SPC was found to be increased whereas there was no coliform was found during the study. The yeast and mold was detected from 9^th day at room temperature and refrigeration respectively.