Vol. 7, Issue 5 (2019)
Effect of singhara (Eleocharis dulcis) flour on sensory quality of peda
Author(s): TA Meshram, DT Undratwad, AB Motghare and KU Pooja P Yeotkar
Abstract: The research work on effect of different combinations of singhara flour on sensory quality, proximate composition of buffalo milk peda was conducted during 2018-2019 in the section of Animal Husbandry and Dairy Science at College of Agriculture, Nagpur. The different level of singhara flour were T1 (0%), T2 (05%), T3 (10%) and T4 (15%) with 30% sugar was mixed in a khoa for preparation of peda. The different levels of singhara flour had a definite effect on the sensory quality like flavour and sweetness, body and texture, colour and appearance also on overall acceptability of singhara flour peda. The score showed that the peda prepared by utilizing buffalo milk khoa with 5% singhara flour had secured highest score (86.47 out of 100) and ranked as most acceptable product. Thus, it is inferred that a good quality buffalo milk peda with utilizing singhara flour can be prepared by 95% khoa + 5% singhara flour with 30% sugar (Costing Rs. 323.86 kg-1).
Pages: 1852-1854 | 288 Views 58 Downloads
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How to cite this article:
TA Meshram, DT Undratwad, AB Motghare, KU Pooja P Yeotkar. Effect of singhara (Eleocharis dulcis) flour on sensory quality of peda. Int J Chem Stud 2019;7(5):1852-1854.
