Vol. 12, Issue 6 (2023)

The 15%, 20% and 25% levels of date syrup were chosen for experimental trails. The sugar level 25% of khoa was kept constant for all the treatments.

The experimental date peda samples were stored at 30 °C temperature during storage period of 9 days. The samples were analyzed for sensory, chemical and microbiological qualities on day 0 (fresh), 3, 6 and 9^th day of storage period. Under chemical analysis fat, protein, total solids, ash, reducing sugar, total sugar, vitamin A, total fibre, titratable acidity (% LA), pH, moisture and free fatty acids were determined at different stages of storage period. The mean colour and appearance score for date peda samples varied from 7.31 (T₃) to 8.40 (T₀), 7.30 (T₃) to 8.40 (T₀), 7.25 (T₃) to 8.28 (T₂) and 7.18 (T₃) to 7.40 (T₁), on day 0, 3, 6 and 9^th day of storage. The body and texture score varied from 7.29 (T₃) to 8.40 (T₀), 7.25 (T₃) to 8.40 (T₀), 7.22 (T₃) to 8.18 (T₂) and 7.18 (T₃) to 8.00 (T₂), on day 0, 3, 6 and 9^th day of storage. The flavour score of peda samples varied from 7.31 (T₃) to 8.41(T₂), 7.25 (T₃) to 8.40 (T₂), 7.22 (T₃) to 8.20 (T₂) and 7.16 (T₃) to 8.00 (T₂) on a day 0, 3, 6 and 9^th of storage at 30 °C. The overall acceptability score varied from 7.27 (T₃) to 8.39 (T₂), 7.25 (T₃) to 8.36 (T₂), 7.22 (T₃) to 8.31 (T₂) and 7.20 (T₃) to 8.00 (T₂) on a day 0, 3, 6 and 9^th of storage at 30 °C.

The fat, protein, total solids, reducing sugar, total sugar, titratable acidity, pH, total fibre, ash, moisture, free fatty acids and vitamin A of date peda samples ranged from 21.38 to 23.45%, 15.13 to 15.58%, 83.57 to 87.12%, 13.23 to 16.62%, 42.57 to 44.15%, 0.33 to 0.48% LA, 6.18 to 6.35, 0.0 to 2.49%, 2.82 to 3.22%, 14.92 to 16.43%, 0.09 to 0.26% oleic acids and 61.73 to 206.76 IU, respectively up to 9 days of storage period.

The SPC of date peda samples increased from 2.40 x 10² cfu/g to 4.20 x 10² cfu/g on a day 0, 2.80 x 10³ cfu/g to 4.80 x 10³ cfu/g on a 3^rd day, 3.00 x 10³ cfu/g to 5.00 x 10³ cfu/g on a 6^th day and 3.40 x 10³ cfu/g to 5.80 x 10³ cfu/g on 9^th day of storage. The YMC count ranged from 1.40 x 10² cfu/g to 3.00 x 10² cfu/g on a 3^rd day, 1.80 x 10³ cfu/g to 3.60 x 10³ cfu/g on a 6^th day and 2.20 x 10³ cfu/g to 4.00 x 10³ cfu/g on a 9^th day. No coliform counts were observed in the product during of 9 days storage period.