19-08-2014, 11:23 AM
Composition of pedha and burfi, in terms of fat % of milk, SNF and the level of sugar are the key factors responsible for their color, texture and various other sensory attributes. The effect of quality parameters was evaluated in terms of textural properties, color, water activity, moisture content and sensory characteristics. L25-orthogonal array was developed and analyzed using MINITAB 13.30 software for optimization.
Traditional khoa based sweets, pedha and burfi are among the most popular Indian delicacies. Pedha and burfi are prepared by heating milk or khoa (heat desiccated milk product) and sugar. Increasing health consciousness among the Indian mass is creating an increasing demand for more value added food products. Hence, attempts were made to enhance the nutritional and sensory quality of pedha by adding soya in different forms like soy-protein isolate (SPI), soy-protein concentrate (SPC), defatted soy flour (DSF), and soy milk, and of burfi by adding carrot paste.
Composition of pedha and burfi, in terms of fat % of milk, SNF and the level of sugar are the key factors responsible for their color, texture and various other sensory attributes. The effect of quality parameters was evaluated in terms of textural properties, color, water activity, moisture content and sensory characteristics. L25-orthogonal array was developed and analyzed using MINITAB 13.30 software for optimization.
Chemical analyses of raw materials and the final product were also carried out.
Preservation studies with the optimized product were attempted for extending the shelf life of pedha and burfi. Samples with chemical preservative (sorbic acid) and two different types of packaging materials, at relative humidity of 80% and temperature of 25°C, were taken for the preservation studies. Samples were analyzed chemically for proximate content and free fatty acid (FFA) and microbiologically for total plate count and yeast and mould count along the storage period of one month. The products prepared by using chemical preservative and packed in packaging materials gave the best results.