Studies on physico-chemical and microbiological properties of sugar free peda manufactured from buffalo milk and soya milk

Sugar free peda manufactured from soya milk and buffalo milk was prepared from different combination of soya milk and aspartame. The product obtained was subjected for physico-chemical analysis and microbiological analysis. On an average value of carbohydrate content of peda with soya milk and aspartame was found to be 46.28, 46.84, 47.11 and 47.63 percent, protein 14.30, 14.85, 15.14 and 15.32 percent, fat 18.31, 17.96, 17.86 and 17.56 percent, ash 2.80, 2.33, 2.12 and 2.05 percent, moisture 18.33, 18.11, 17.94 and 17.84 percent, total solid 81.65, 81.91, 82.10, and 82.54 percent and acidity 0.34, 0.37, 0.39 and 0.40 percent, for treatment T0, T1, T2 and T3 respectively. It was also observed that as the soya milk and aspartame increased, there was increase in carbohydrate, protein, total solid and acidity and content of sugar free peda manufactured from soya milk and buffalo milk and decrease in fat, ash and moisture. It can be concluded that the soya milk and aspartame can be very well utilized for preparation of nutritious, palatable and low cost peda by blending 16 percent soya milk and 9 percent aspartame with 75 percent buffalo milk on weight basis.