Vol. 11, Issue 12 (2022)

Author(s):
Ankur Singh, PK Upadhyay, Praveen Sahu, Mukul Kumar and Rahul Tiwari

Abstract:
Khoa is a condensed milk product that has been heat-denatured and is used to make khoa-based desserts including gulabjamun, burfi, and peda. Peda is a product made by mixing sugar with khoa, or partially dehydrated milk. Peda is more granular, has a firmer texture, and has a longer keeping quality than burfi. The manner of preparation is determined by regional preferences for quality, which has a significant impact on the sensory and chemical characteristics of the final product. Some people favour the white peda colour, while others request the brownish colour. Halwais have mastered the art of making sweets from leftover milk for economic reasons in order to satisfy local demand. The chemical make-up, flavour, and textural characteristics of items vary greatly. The product's microbiological quality is likewise subpar. Many of these items would require the adoption of sanitary precautions at all levels of handling due to the presence of numerous unwanted microorganisms, such as enterotoxin-producing staphylococci and preformed heat stable toxins. With a percentage increase in the amount of ashwagandha and brahmi powder, the moisture content of peda in the treated samples exhibited a trend toward decreasing. Peda with 2, 4, and 6% ashwagandha and brahmi powder had significantly lower fat content than the control. The fat content of the peda containing ashwagandha and brahmi powder significantly decreased as the amount of ashwagandha and brahmi powder was increased. Ashwagandha and brahmi powder considerably reduced the percentage of protein in peda when compared to the control. Because of the addition of ashwagandha and brahmi powder at 2, 4, and 6%, the sugar content of peda significantly increased.