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TEXTURAL AND SENSORY CHARACTERISTICS OF MARKET SAMPLES OF PEDA MANUFACTURED IN VARANASI CITY OF INDIA

Article Id: ARCC725 | Page : 239 - 243
Citation :- TEXTURAL AND SENSORY CHARACTERISTICS OF MARKET SAMPLES OF PEDA MANUFACTURED IN VARANASI CITY OF INDIA.Asian Journal of Dairy and Food Research.2012.(31):239 - 243
Prasad Rasane, Arvind and Alok Jha* alok_ndri@rediffmail.com
Address : Centre of Food Science and Technology Banaras Hindu University, Varanasi – 221 005, India

Abstract

Three types of Peda samples (white,yellow and brown) were collected from four major markets of Varanasi city. The samples were evaluated for their textural and sensory qualities. The sensory attributes for yellow and lal peda obtained from the market varied significantly in their colour and appearance scores, ranging for 6.57- 7.64 and 6.92 – 7.64, respectively (pess (0.993) and cohesiveness (0.918) were positively correlated, whereas gumminess (-0.937) and chewiness (-0.945) negatively correlated with moisture content of peda.

Keywords

Sensory evaluation Textural properties Type of Peda.

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