Effect of storage on chemical, textural and sensory attributes of traditional indigenous sweet peda

The research was conducted to study the effect of storage on chemical, textural and sensory quality attributes of laboratory made traditional indigenous sweet peda.Peda sample was prepared in laboratory from the base material khoa.The prepared peda sample was packed in low density polyethylene (LDPE) material and stored for 12^th days at 25±1ºC. The chemical, textural and sensory attribute changes were studied during storage period at the interval of one day. The significant change (p<0.01) was observed in moisture, acidity and sensory attributes viz. flavor, color and appearance, body and texture in peda sample during storage for 12^th days. A significant changes (p<0.01) in textural properties of peda sample in terms of hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness were also studied during storage.