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Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 164-169

EFFECT OF ANTIOXIDANTS AND PRESERVATIVE ON KEEPING QUALITY OF PEDA STORED AT SUB-ZERO TEMPERATURE*

Ramesh Yadav, B. S. Beniwal1
1Dept. of Animal Products Technology, CCS Haryana Agricultural University, Hisar-125 004, India.

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Cite article:- Yadav Ramesh, Beniwal1 S. B. (2024). EFFECT OF ANTIOXIDANTS AND PRESERVATIVE ON KEEPING QUALITY OF PEDA STORED AT SUB-ZERO TEMPERATURE*. Asian Journal of Dairy and Food Research. 28(3): 164-169. doi: .

ABSTRACT

This study was carried out with respect to the use of antioxidants to extend the shelf life of
peda. Buffalo milk with 6% fat was used for preparation of peda for the experimental trials.
Tocopherol acetate at the rate of 10, 12 and 16 ppm and sodium ascorbate at the rate of 400,
600 and 800 ppm were added in the peda. The peda samples were subjected to organoleptic
evaluation by using 9 point hedonic scale by 8-10 trained and semi trained judges. None of the
treatments effected the overall acceptability of peda significantly so the lowest concentration,
that is 10 ppm and 400 ppm for tocopherol acetate and sodium ascorbate, respectively, were
chosen for further studies. Potassium sorbate at the rate of 0.2 %( w/w) was added in the peda as
preservative. Peda samples were packed in LDPE (50-55 micron) packages and stored for further
studies. During storage sensory quality, physico-chemical quality and bacteriological quality of
peda was analysed. The present study revealed that the peda samples could be stored for more
than 60 days at –15 ± 2° C. It could be concluded that sodium ascorbate and tocopherol acetate
at the rate of 10 ppm and 400 ppm, respectively, could be used for checking the increase in TBA
value of peda during storage at -15 2° C. None of the treatments had significant effect on free fat
of peda during storage. Potassium sorbate treatment could be used effectively for controlling
SPC of peda during storage.

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