Asian Journal of Dairy and Food Research, volume 34 issue 3 (september 2015) : 193-197

Effect of wheat bran on chemical composition and textural profile of Peda

A.T. Shinde, N.T. Lingayat, B. A. Jadhav, R.L. Korake
1College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani- 431402, India.
Cite article:- Shinde A.T., Lingayat N.T., Jadhav A. B., Korake R.L. (2024). Effect of wheat bran on chemical composition and textural profile of Peda. Asian Journal of Dairy and Food Research. 34(3): 193-197. doi: 10.5958/0976-0563.2015.00038.X.
The Peda was prepared from buffalo milk khoa blended with wheat bran in different levels such as 0.2, 0.4 and 0.6 percent. Peda was subjected to chemical, sensory and textural analysis. Moisture and fat content of control Peda was found significantly lower than Peda blended with wheat bran. While protein and fiber of finished product was found to be increased .Wheat bran could be successfully incorporated in peda up to 0.4 per cent without adversely affecting the sensory qualities. The highest value of hardness was observed in control peda, whereas lowest hardness in peda prepared with 0.6 per cent wheat bran. Among all treatments, peda blended with 0.4 per cent wheat bran showed lowest chewiness while highest values of chewiness were observed in case of control peda. Highest gumminess was found in case of control peda and lowest in case of 0.6 per cent wheat bran.
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