Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda

DOI: 10.5958/0976-0563.2015.00021.4    | Article Id: DR-969 | Page : 104-108
Citation :- Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda.Asian Journal Of Dairy and Food Research.2015.(34):104-108
Kavita Banjare, Manikant Kumar and B.K. Goel kavita.codt@gmail.com
Address : Department of Dairy Technology, College of Dairy Technology, Chhattisgarh Kamdhenu University, Raipur-492 012, India.

Abstract

The research was conducted to study the effect of storage on chemical, textural and sensory quality attributes of laboratory made traditional indigenous sweet peda.Peda sample was prepared in laboratory from the base material khoa.The prepared peda sample was packed in low density polyethylene (LDPE) material and stored for 12th days at 25±1ºC.The chemical, textural and sensory attribute changes were studied during storage period at the interval of one day. The significant change (p

Keywords

Chemical Peda Sensory Storage Textur alattributes.

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