Vol. 7, Issue 1 (2019)
Sensory and physico-chemical qualities of market samples of Peda in Chennai city, India
Author(s): S Rajaraman, V Veerapandian, R Palanidorai and B Dhanalakshmi
Abstract: The present study was conducted to assess the sensory and physico-chemical qualities of peda (khoa) sourced from different areas in and around Chennai. On conducting organoleptic evaluation using 9- point hedonic scale the peda samples were described as being “neither liked nor disliked†to “like moderatelyâ€. The average total solids content of different brands of peda (khoa) ranged between 71.68 and 83.48 %, fat between 9.86 and 19.94%, protein between 9.52 and 13.47 % and the acidity values between 0.35 and 0.56 %. The sensory attributes for different peda obtained from the market varied significantly (p< 0.05) in their colour and appearance scores, ranging for 5.85 - 7.00. Significant difference was observed in body and texture scores for peda, which ranged from 5.86-6.81 (p< 0.05). Overall acceptability and flavour ranged between 5.88 – 6.78 and 6.0 – 6.81 respectively (p< 0.05). The fat percentage of all the samples was lower than the FSSAI norms (minimum of 37%) fixed for khoa. Hence, continuous monitoring and stringent measures need to be taken by approved regulatory authorities.
Pages: 144-147 | 777 Views 153 Downloads
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How to cite this article:
S Rajaraman, V Veerapandian, R Palanidorai, B Dhanalakshmi. Sensory and physico-chemical qualities of market samples of Peda in Chennai city, India. Int J Chem Stud 2019;7(1):144-147.
