Vol. 12, Issue 8 (2023)

Author(s):
KK Sandey, Sapna Jain, MA Qureshi, YK Naik, N Shinde and S Karthikeyan

Abstract:
Peda is khoa based traditional dairy sweets enjoyed by everyone due to its taste and health aspects. In this study, extruded peda prepared in the laboratory along with traditionally made control peda samples were assessed in respect of chemical quality. The optimized combinations of product mix with different operating parameters along with control samples were used for analysis. The chemical analysis of peda samples showed that the moisture, fat, protein, ash and total carbohydrate from 16.20% (C₄T₂R₃) to 18.45% (C₀T₀R₀); 16.16% (C₀T₀R₀) to 16.58% (C₃T₃R₂); 14.84% (C₀T₀R₀) to 15.74% (C₄T₂R₃); 2.85% (C₀T₀R₀) to 3.15% (C₄T₂R₃) and 47.70% (C₀T₀R₀) to 48.65% (C₄T₂R₃) respectively. The total carbohydrate, fat, protein and ash content were higher while moisture content was lower in extruded peda as compared to the control.