Studies on Chemical, Textural and Sensory Characteristics of Market and Laboratory Peda Samples Manufactured in Raipur City of Chhattisgarh

The study was conducted to characterize the chemical, textural and sensory quality attributes of market and laboratory made peda samples. Five market peda samples from the Vicinity of the traditional manufacturing shops were selected randomly for the study from different region of Raipur city, five manufacturers manufacturing and selling the product and having good popularity among consumers were selected and the study were replicated four times. Market peda samples were collected and simultaneously one peda sample was prepared in laboratory from khoa. These different peda samples were evaluated on the basis of their chemical, textural and sensory quality. The chemical composition of different peda samples had moisture, fat, total solid and titratable acidity content ranged from 12.22 to 23.34%, 12.26 to 22.58%, 76.67 to 87.78% and 0.37 to 0.63% respectively. The textural studies of market and laboratory made peda samples revealed that hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness ranged from 397.50 to 3417.71g, -70.15 to -1.38 g.s, 0.094 to 0.159, 0.12 to 0.20 mm, 13.08 to 385.41g and 1.53 to 53.43 g.mm respectively. In sensory characteristics viz. flavor, color & appearance, body & texture and total score showed significant (P<0.01) difference between peda samples.