Studies on Chemical, Textural and Sensory Characteristics of Market and Laboratory Peda Samples Manufactured in Raipur City of Chhattisgarh

The study was conducted to characterize the chemical, textural and sensory quality attributes of market and laboratory made peda samples. Five market peda samples from the Vicinity of the traditional manufacturing shops were selected randomly for the study from different region of Raipur city, five...

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Bibliographic Details
Published in:Oriental journal of chemistry 2015-01, Vol.31 (1), p.231-238
Main Authors: Banjare, Kavita, Kumar, Manikant, Goel, B. K, Uprit, S
Format: Article
Language:English
Subjects:
Chemical composition
Cooperation
Dairy products
Design of experiments
Food
Laboratories
Markets
Milk
Moisture content
Organic chemistry
Quality
Quality management
Raw materials
Rheology
Science
Sensory perception
Software
Statistical analysis
Variance analysis
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Summary:The study was conducted to characterize the chemical, textural and sensory quality attributes of market and laboratory made peda samples. Five market peda samples from the Vicinity of the traditional manufacturing shops were selected randomly for the study from different region of Raipur city, five manufacturers manufacturing and selling the product and having good popularity among consumers were selected and the study were replicated four times. Market Peda samples were collected and simultaneously one peda sample was prepared in laboratory from khoa. These different peda samples were evaluated on the basis of their chemical, textural and sensory quality. The chemical composition of different peda samples had moisture, fat, total solid and titratable acidity content ranged from 12.22% to 23.34%, 12.26% to 22.58%, 76.67% to 87.78% and 0.37% to 0.63% respectively. The textural studies of market and laboratory made peda samples revealed that hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness ranged from 397.50 to 3417.71g, -70.15 to -1.38 g.s, 0.094 to 0.159, 0.12 to 0.20 mm, 13.08 to 385. 41 g and 1.53 to 53.43 g.mm respectively. In sensory characteristics viz. flavor, color & appearance, body and texture and total score showed significant (P
ISSN:0970-020X
2231-5039
DOI:10.13005/ojc/310125