Vol. 12, Issue 6 (2023)

Author(s):
Sunil Kumar, Dinesh Chandra Rai, Abhishek Dutt Tripathi and Uday Pratap Singh

Abstract:
Parwal sweet’ is a most popular ‘khoa’ based sweet delicacy of northern part of India, especially Uttar Pradesh, Bihar and West Bengal, in India. A process for manufacturing a traditional sweet based on khoa, sugar and β-glucan as main ingredients was optimized. During the investigation, the effect of different levels of khoa, sugar and β-glucan was studied by employing central composite rotatable design. The best formulation was consist of 35% khoa, 31% sugar and 1% β-glucan. This formulation was found to be most suitable for preparation of low calorie and fiber enriched ‘parwal sweet’ with predicted scores of 8.4, 8.2, 8.6, 8.8 and 22.63 for body and texture, colour and appearance, flavour, overall acceptability and moisture respectively.