Vol. 6, Issue 6 (2018)
Studies on preparation of herbal Peda with turmeric and black pepper powder
Author(s): Raghav Panday, Archana Khare, Pranali Nikam and Mehar Afroz Qureshi
Abstract: To study the effect of turmeric and black pepper incorporation on shelf life of peda, control sample (T0) of peda was prepared with 30% sugar and 70% khoa. Herbal peda (T2) was prepared with 30% sugar, 1% black pepper & 1% turmeric. During storage at (7±10C), free fatty acid value increased from 0.051 per cent oleic acid (0th day) to 0.094 per cent oleic acid (32th day) in T0 and 0.049 per cent oleic acid (0th day) to 0.096 per cent oleic acid (48th day) in T2. Peroxide value content increased from 1.168 milli moles/kg of fat (0th day) to 1.925 milli moles/ kg of fat (32th day) in T0 and 1.152 milli moles/ kg of fat (0th day) to 1.936 milli moles/ kg of fat (48th day) in T2. It has been found that the the shelf life of control peda was 32 days and herbal peda was 48 days at 70C. From the study it has been concluded that turmeric and black pepper powder are working as a natural preservative and increasing shelf life of the product.
Pages: 735-738 | 522 Views 65 Downloads
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How to cite this article:
Raghav Panday, Archana Khare, Pranali Nikam, Mehar Afroz Qureshi. Studies on preparation of herbal Peda with turmeric and black pepper powder. Int J Chem Stud 2018;6(6):735-738.
