Vol. 7, Issue 4 (2019)
Effect of singhara (Eleocharis dulcis) flour on chemical composition of peda
Author(s): TA Meshram, DT Undratwad, RM Zinjarde and PB Rathod
Abstract: The research work carried out to assess the effect of different combinations of singhara flour on chemical composition of buffalo milk peda during 2018-2019 in the section of Animal Husbandry and Dairy Science at College of Agriculture, Nagpur. The different levels of singhara flour were T1 (0%), T2 (05%), T3 (10%) and T4 (15%) with 30 per cent constant rate sugar was mixed in a khoa for preparation of peda. It is observed that addition of singhara flour in khoa had significantly decreases fat, protein and ash content in peda whereas, total solids content increases significantly as compare to control. Treatment T2 (05%) secured highest score 87.28, 18.25, 69.04, 12.64 and 3.31 for Total solids, fat, solids not fat, protein and ash content of singhara flour peda respectively.
Pages: 2631-2632 | 237 Views 59 Downloads
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How to cite this article:
TA Meshram, DT Undratwad, RM Zinjarde, PB Rathod. Effect of singhara (Eleocharis dulcis) flour on chemical composition of peda. Int J Chem Stud 2019;7(4):2631-2632.
