2018, Issue 6, Volume 10

SENSORY CHARACTERISTICS OF FRESH EXTRUDED PEDA

Kushal Kumar Sandey1*, Bhawtosh Goel2, Subramanium Karthikeyan2, Ashok Kumar Agrawal1, Sudhir Uprit2 and Krishan Kumar Choudhary3

1Department of Dairy Engineering, College of Dairy Science and Food Technology,

Raipur –492012 Chhattisgarh (India)

2Department of Dairy Technology, College of Dairy Science and Food Technology,

Raipur –492012 Chhattisgarh (India)

3College of Fisheries, Chhattisgarh Kamdhenu Vishwavidyalaya, Kawardha

(Kabirdham) – 491995, Chhattisgarh, India

Email: kksandey@gmail.com

Received-08.06.2018, Revised-25.06.2018

Abstract: The traditional dairy products carry value in the indian society as they are nutritious and have become the invitable part of feasts, celebrations, festivals and religious rites. Peda is one of the most popular khoa based traditional dairy sweets enjoyed by everyone due to its taste and health aspects.Traditionally, it is prepared by heating a mixture of khoa and sugar in a karahi (iron pan) with the help of khuntiuntil the desired granular, hard texture and flavour develops. Present study was undertaken to investigate the possibilities of inducting extrusion technology for production of acceptable quality peda. The extruded peda were prepared by introducing product mixes C0 (70% khoa& 30% sugar); C1 (60% khoa, 05% SMP, 05% ghee& 30% sugar); C2 (55% khoa, 10% SMP, 05% ghee& 30% sugar) and C3 (50% khoa, 15% SMP, 05% ghee& 30% sugar) into the extruder system and processed at  barrel temperature of 60, 70 & 800C and screw speed 14, 21 & 28 rpm.  Among different set of treatment combinations, product mix C2(i.e. 55% khoa, 10% SMP, 05% ghee& 30% sugar) processed at 800C barrel temperature and 28 rpm screw speed resulted in most acceptable extruded peda in terms of sensory characteristics.

Keywords: khoa, peda, extruded peda, extrusion technology

REFERENCES                                                   

Adhikari, K., Cole, A., Grun, I., Heymann, H., Hsiech, F.H. and Huff, H. (2009). Physical and sensory characteristics of processed cheeses manufactured by extrusion technology. Journal of the Science of Food and Agriculture, 89 (8):1428–1433.

Bandyopadhyay, M., Mukherjee, R.S., Chakraborty, R. and Raychaudhari, U. (2006). A survey on formulations and process techniques of some special Indian traditional sweets and herbal sweets. Indian Dairyman, 58 (5):23-25.

Banerjee, A.K. (1997). Processes for commercial production. In: Dairy India, Published by P.R. Gupta, 5th Edn, pp.387

Boghra, V.R. and Mathur, B.N. (1996). Physico-chemical status of major milk constituents and minerals at various stages of khoa preparation. Indian J. Dairy Sci., 49:286.

Chennigararaju, B. H., Agrawala, S.P. and Makker, S.K. (2005). Evaluation of improvised plasticizer for continuous manufacture of Butter-G. Indian J. of Dairy Sci., 58 (2): 80-84.

Ferrari, E.,Gamberi, M.,Manzini, R.,Pareschi, A.,Persona, A. and Regattieri, A. (2003). Redesign of the mozzarella cheese production process through development of a micro-forming and stretching extruder system. J. Food Eng., 59: 13–23.

Fichtali, J. (1990). Production of caseins using extrusion technology. Ph. D. Dissertation, McGill University, Montreal, Canada.

Gupta, S. A. (1976). Sensory evaluation in food industry. Indian Dairyman,28(8): 293-295.

Guy, R. (2001). Extrusion cooking: technologies and applications. CRC Press/Woodhead Pub., Boca Raton/Cambridge, England.

Kazuo, I., Tsuguaki, N., Kiyoshi, T. and Haruyoshi, Y. (1993). Preparation of the processed cheese possessing fibrous structure by extrusion cooking. Nippon Shokuhin Kogyo Gakkaishi, 40 (3): 170-175.

Kumar, R. and Das, H. (2007). Performance evaluation of single screw vented extruder for production of sandesh. J. Food Sci. & Technol.,44 (1): 100-105.

Londhe, G.K. (2006). Development of a process for manufacture and shelf life extension of brown peda. Ph. D. Dissertation, National Dairy Research Institute, Karnal., India.

Naresh, L., Venkateshaiah, B.V., Arun Kumar, H. and Venkatesh, M. (2009). Studies on effect of microwave heat processing on physio-chemical sensory and shelf life of peda. Indian J. Dairy. Sci., 62 (4):262-266.

Narwade, S.G., Bhosale, D.N., Patange, D.D., Londhe, G.K. and Patil, G.R. (2007). Effect of processing conditions and appeal enhancement factors on quality of pedha. Indian J. Dairy Sci., 60 (1): 12-15.

Reddy, C.R. (1985). Process modifications for production of khoa based sweets. Ph.D. Thesis, Kurukshetra University, Kurukshetra.

Renda, A., Barbano, D.M., Yun, J., Kindstedt, P.S. and Mulvaney, S.J. (1997). Influence of screw speeds of the mixer at low temperature on characteristics of Mozzarella cheese. Journal of Dairy Science, 80: 1901-1907.

Riaz, M.N. (2000). Extruders in food applications. Technomic Publishing Co. Inc., Lancaster, Pennsylvania.

Suryawanshi, S.V., Wadhave, S.N. and Kokate, P.G. (2014). Chemical composition of peda prepared from cow milk blended with skimmed milk powder. Asian J. Animal Sci., 9(1): 106-108. 

Zuber, F., Megard, D. and Cheftel, J.C. (1987). Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses. Int. J.  Food Sci.  & Technol., 22(6): 607–626.