UTILIZATION OF SINGHARA (Eleocharis dulcis) FLOUR FOR PREPARATION OF PEDA.
Loading...
Date
2019-08-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
Milk was standardize at 6 per cent fat, and the peda was prepared with different levels of singhara flour viz. 0 (T1), 5 (T2), 10 (T3) and 15 (T4) per cent were carried out having four treatments with five replications in completely randomized design (CRD).
The data obtained after chemical analysis for total solids, solid not fat, fat, protein and ash content in peda and sensory characteristics like flavour and sweetness, colour and appearance and body and texture were subjected to statistically analysis. The different levels of singhara flour had a significant effect (p<0.05) on improving the quality regarding flavour and sweetness, colour and appearance and body and texture. Total solids and SNF (%) of peda were increased with the increased in level of singhara flour while the fat (%), protein (%) and ash (%) were decreased with increased in level of singhara flour. The sensory evaluation for overall acceptability was carried out by the judges, showed that peda prepared by adding the 5 per cent singhara flour (T2) had highest score (86.47 out of 100) and ranked as an acceptable treatment. The cost of production of peda was found to be decreased with increased level of singhara flour. The cost of production was higher in treatments T1 without adding singhara flour is 325.86 Rs/kg while, peda prepared with adding 15 per cent singhara flour (T4) costing 319.86 Rs/kg which had low cost of production as compared to other treatments. Hence, it is concluded that the best quality of singhara peda can be prepared by using 5 per cent of singhara flour with 30 per cent of sugar. This singhara peda contain 87.28 per cent total solid, 69.04 per cent SNF, 18.25 per cent fat, 12.64 per cent protein and 3.31 per cent ash.
Description
In present study peda prepared with addition of 5 parts of singhara flour (T2) scored highest marks for all sensory attributes, viz., flavour and sweetness, body and texture and colour and appearance. The chemical composition of singhara flour i.e. total solids and SNF percentage of peda were increased with increase in level of singhara flour, while fat, protein and ash percentage were decreased with the increase in level of singhara flour.
Keywords
Milk, khoa, peda, singhara flour
Citation
MESHRAM, TUSHAR ASHOK. (2019). Utilization of singhara (Eleocharis dulcis) flour for preparation of peda. Department of animal husbandry and dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xii, 77p. (unpublished).