Vol. 11, Issue 6 (2022)

Author(s):
Neha Pradhan, Rekha Rani and AP Deshmukh

Abstract:
Khoa-Mishri sweet (Laddu) is a popular traditional sweet dessert of Uttar Pradesh and Maharashtra. Both the health benefits of Mishri and Spirulina are enriched in the beverage. Mishri boosts the immune system and spirulina is highly proteinaceous. The present study was made to optimize the levels of khoa, mishri and spirulina and the optimized level (70% khoa, 30% mishri and 1g of spirulina) of laddu is manufactured and preserved with permitted additives i.e. cardamom (1.0 g), cinnamon (0.5 g), saffron (0.75 g) and potassium sorbate (800 ppm) in three different packaging materials i.e. polypropylene (SPI code 5), other plastics (SPI code 7) and cardboard packaging (in three phases), stored at two temperatures (5 °C and 30 °C) to make the sweet as an excellent diet. The sweet is acceptable upto 20 days at 5 °C and 12 days at 30 °C on the basis of deteriorating parameters, sensory attributes and microbial quality. The slowest deterioration was seen in polypropylene package (SPI code 5) followed by other plastics (SPI code 7) and cardboard packaging. The prepared Khoa-Mishri Laddu costs Rs. 382.70/kg and cost of single laddu was found to be Rs. 5.74/15g.