ASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES AND MICROBIOLOGICAL QUALITY OF BRANDED PEDA (KHOA) AND ICE CREAM S.RAJARAMAN
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Date
2017
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Abstract
The present study was conducted to assess the chemical and microbiological quality of peda (khoa) and ice cream 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 moderately”. In the case of ice cream the brands were described between the attributes “liked slightly” to “like very much”.
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 fat percentage of all the samples were lower than the FSSAI norms (minimum of 37%) fixed for khoa.
Description
TNV_TH_DPV(M)14005_2017
Keywords
Veterinary Science