Vol. 6, Issue 4 (2018)
Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of Peda
Author(s): SS Sankpal, GK Londhe and GY Tulavi
Abstract: The objective of this study was to examine the effect of inulin on chemical, organoleptic, microbial and rheological properties of peda. It is observed that addition of inulin content in peda up to 7% level in khoa had significantly (P<0.05) decreases moisture, fat, protein, total carbohydrates content in peda whereas, ash, fiber, total solids content increases significantly (P<0.05) as compare to control. It was observed that addition of inulin had significant (P<0.05) effect on body and texture as compare to flavour, color and appearance, sweetness and overall acceptability of the peda. In respect to the microbiological properties, increasing the level of inulin decreases the Total Plate Count and Yeast and Mould count in peda. Incorporation of inulin influenced the rheological properties of peda. As the level of inulin increases it significantly (P<0.05) increases the hardness, cohesiveness, gumminess and chewiness of peda as compare to control whereas, adhesiveness and springiness decreases. Our results suggest that inulin can be added into peda up to 7% without affecting its overall quality characteristics.
Pages: 3211-3215 | 576 Views 130 Downloads
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How to cite this article:
SS Sankpal, GK Londhe, GY Tulavi. Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of Peda. Int J Chem Stud 2018;6(4):3211-3215.
