Vol. 6, Issue 6 (2018)
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. Upon storage study at (300C±1), free fatty acid content increased from 0.051 per cent oleic acid (0th day) to 0.094 per cent oleic acid (8th day) in T0 and 0.049 per cent oleic acid (0th day) to 0.094 per cent oleic acid (12th day) in T2. The peroxide value increased from 0.094 milli moles/ kg of fat (0th day) to 1.168 milli moles/ kg of fat (8th day) in T0 and 1.152 milli moles/ kg of fat (0th day) to 1.920 milli moles/ kg of fat (12th day) in T2. It has been found that the shelf life of control peda was 8 days and herbal peda was 12 days at 300C. 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: 739-741 | 426 Views 88 Downloads
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How to cite this article:
Raghav Panday, Archana Khare, Pranali Nikam, Mehar Afroz Qureshi. Preparation of herbal Peda with turmeric and black pepper powder. Int J Chem Stud 2018;6(6):739-741.
