Vol. 12, Special Issue 8 (2023)

Author(s):
KK Sandey, S Karthikeyan, Sapna Jain, MA Qureshi, YK Naik, AK Agrawal and MK Yadav

Abstract:
In the present investigation the textural quality of peda prepared by using extrusion process was evaluated and compared with control peda samples. The peda were prepared by using product mix including skim milk powder, khoa, ghee and sugar in different proportions. The twin screw extrusion machine was used at three different levels of barrel temperature and screw speed for preparation of extruded peda. Their textural profiles were evaluated. All the samples of peda had showed significant increase in hardness, gumminess and chewiness values at 5% level of significance during storage at 37±1 °C for 7 days. On the contrary, adhesiveness values of all peda samples significantly decreased. The initial values of cohesiveness and springiness had changed during storage but changes were not significant. The hardness, gumminess and chewiness were significantly (p≤0.05) increased from 1^st day to 20^th day. Other textural characteristics of peda viz. adhesiveness, cohesiveness and springiness were found to be non-significant during low temperature storage. The best quality extruded peda in terms of textural characteristics after control sample was produced by keeping process parameters of barrel temperature of 80 °C, screw speed of 14 rpm and feed compositions containing of 10% skim milk powder, 55% khoa, 5% ghee and 30% sugar.