Research Article
Asian Journal of Dairy and Food Research, volume 36 issue 2 (june 2017) : 127-131
Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda
Keerthi Srikanth*, S. Kartikeyan, S. Sharath Kumar
Chief Editor:
Harjinder Singh
Massey Institute of Food Science and Technology, NEW ZEALAND
Submitted02-12-2016|
Accepted23-03-2017|
First Online 19-06-2017|
Cite article:- Srikanth* Keerthi, Kartikeyan S., Kumar Sharath S. (2017). Effect ofAloe verajuice incorporation on textural and sensory characteristics of freshpeda. Asian Journal of Dairy and Food Research. 36(2): 127-131. doi: 10.18805/ajdfr.v36i02.7956.
ABSTRACT
The present investigation has been aimed to study the effect of incorporation of Aloe vera juice on textural and sensory characteristics of fresh Peda. Control peda from standardised buffalo milk (To) and four lots of experimental peda samples were manufactured by incorporating Aloe vera juice at 5 (T1), 10 (T2), 15 (T3) and 20 (T4) per cent by weight of khoa at patting stage. The fresh peda samples were analysed for sensory (colour and appearance, body and texture, flavour, sweetness and overall acceptability) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) qualities. The control had lowest hardness (1634.64g) and chewiness (51.87g.mm). The incorporation of aloe vera juice on peda samples with respect to springiness, cohesiveness and gumminess was does not shown statistical difference as compared to control. Though the level of Aloe vera juice incorporation was influenced on hardness, chewiness and all sensory characteristics of fresh peda samples. However Aloe vera juice incorporation level increased, sensory scores decreased as compared to control.
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