College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431402, India
*Corresponding author's e-mail: jadhav.cft@rediffmail.com. Address: Department of FCN, College of Food Technology, VNMKV Parbhani- 431401, India
Online published on 9 September, 2015.
The Peda was prepared from buffalo milk khoa blended with wheat bran in different levels such as 0.2, 0.4 and 0.6 percent. Peda was subjected to chemical, sensory and textural analysis. Moisture and fat content of control Peda was found significantly lower than Peda blended with wheat bran. While protein and fiber of finished product was found to be increased. Wheat bran could be successfully incorporated in peda up to 0.4 per cent without adversely affecting the sensory qualities. The highest value of hardness was observed in control peda, whereas lowest hardness in peda prepared with 0.6 per cent wheat bran. Among all treatments, peda blended with 0.4 per cent wheat bran showed lowest chewiness while highest values of chewiness were observed in case of control peda. Highest gumminess was found in case of control peda and lowest in case of 0.6 per cent wheat bran.
Peda, Dietary fiber, Sensory, Texture, Wheat bran
