Vol. 11, Special Issue 6 (2022)

The main objective of present research work was to optimize the level of addition of date (Phoenix dactylifera L.) form in peda. The different forms namely, date powder, date paste and date syrup were used in the study. Nine point hedonic scale was used to record the sensory characteristics of developed peda. The mean sensory score for colour and appearance, body and texture, flavour and overall acceptability of fresh peda samples were ranged from 6.50 to 7.20, 6.5 to 7.0, 6.7 to 7.20 and 6.60 to 7.00, respectively for the peda prepared from date powder. The peda prepared from date paste had 6.6 to 7.0, 6.63 to 7.03, 7.0 to 7.4 and 6.8 to 7.30, respectively. Similarly, 7.23 to 8.30, 7.33 to 8.34, 6.93 to 8.35 and 7.18 to 8.39, respectively, for peda prepared from date syrup. The peda manufactured from date syrup was found the most acceptable form.