This study was carried out with respect to the use of antioxidants to extend the shelf life of peda. Buffalo milk with 6% fat was used for preparation of peda for the experimental trials. Tocopherol acetate at the rate of 10, 12 and 16 ppm and sodium ascorbate at the rate of 400, 600 and 800 ppm were added in the peda. The peda samples were subjected to organoleptic evaluation by using 9 point hedonic scale by 8–10 trained and semi trained judges. None of the treatments effected the overall acceptability of peda significantly so the lowest concentration, that is 10 ppm and 400 ppm for tocopherol acetate and sodium ascorbate, respectively, were chosen for further studies. Potassium sorbate at the rate of 0.2%(w/w) was added in the peda as preservative. Peda samples were packed in LDPE (50–55 micron) packages and stored for further studies. During storage sensory quality, physico-chemical quality and bacteriological quality of peda was analysed. The present study revealed that the peda samples could be stored for more than 60 days at −15 ± 2° C. It could be concluded that sodium ascorbate and tocopherol acetate at the rate of 10 ppm and 400 ppm, respectively, could be used for checking the increase in TBA value of peda during storage at −15 2° C. None of the treatments had significant effect on free fat of peda during storage. Potassium sorbate treatment could be used effectively for controlling SPC of peda during storage.
Peda, Antioxidants, Tocopherol acetate, Sodium ascorbate, Shelf life
