Standardization and evaluation of ginger-apple Peda (Indian sweeet)

The investigations were aimed at standardization and nutritional evaluation of recipe of ginger-apple Peda (Indian sweet). Out of different combinations tried Peda prepared with ginger-apple pulp in the ratio of 50: 50 concentrated to a TSS of 76^oB by adding sugar (70%), glucose (8%), cocoa powder (2%), pectin (1%), milk powder (18%) and ghee (5%) was rated best on the basis of sensory evaluation. The findings revealed that the standardized recipe of ginger Peda contained 76.60^oB TSS, 18.24 per cent moisture content with total phenolic content and antioxidant activity of 31.54 mg/100 g and 48.33 per cent respectively.