<div>Background: Peanut plays an important role in the diet of human as it is rich source of edible oil, protein, minerals and vitamins. Peanut is a leguminous crop which is also known as poor man&rsquo;s nut due to availability of different nutrients at low price. Peanut flour after oil extraction can be successfully utilized in preparing different nutritionally enriched products such as peanut bars, peanut chocolates, peanut cookies, peanut candy, peanut biscuits, peanut pasta, etc. Milk is very important part of Indian diet. India is the largest producer of milk. In the milk based sweets, Thabdi Peda is most popular due to its distinguished colour, texture and caramel taste. Therefore, the current study was undertaken to incorporate peanut flour in Thabdi Peda to make it more nutritious.&nbsp; 
 
Methods: The effect of sugar and peanut flour on the textural properties of Peda was investigated using a two-factor, five-level central composite rotatable design (CCRD) with a quadratic model. Different textural and nutritional properties were recorded to optimize the proportion of sugar and peanut flour. 
 
Result: From the study, it was concluded that the nutritious Thabdi Peda could be prepared with 10% sugar and 17.04% peanut flour proportion by utilising standard process of manufacturing.</div>

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Preparation of Peanut Flour based Thabdi Peda

<div>Background: Thabdi is a milk-based sweet delicacy, produced and consumed widely in the Saurashtra region of Gujarat State. It is characterized with brown colour, granular texture and caramelized flavour. Peanuts being globally popular oil seed crop is considered as good source of fat, protein, carbohydrates, essential amino acids, minerals and other growth-promoting elements. In present study, peanut was included as ingredient for development of milk-based peanut thabdi.&nbsp;&nbsp; 
 
Methods: Brief method of milk-based peanut thabdi preparation included heat desiccation of milk till pre-pat formation stage, further heating with clarified milk fat (ghee) to get desired granular texture, followed by heating with added sugar and roasted peanut powder till desired brown colour is obtained. Fat/solid-not-fat (SNF) ratio of milk, peanut and sugar levels were optimized using response surface methodology.&nbsp; 
 
Result: The fat/SNF ratio of milk 1.11, 21% heat-treated and ground peanut (% w/w of milk solids, dry basis) and 80% sugar (% w/w of milk solids, dry basis) level were found to be optimum with a desirability of 0.92. Optimized thabdi samples indicated better acceptability with overall acceptability score of 8.54&plusmn;0.03 compared to market samples. The product remained acceptable on 21st day with overall acceptability score of 7.21&plusmn;0.10, when packed and stored at 7&plusmn;2&deg;C.&nbsp;</div>

Preparation of Peanut Flour based Thabdi Peda

Development of Milk-Based Thabdi by using Peanut as an Ingredient