1Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh-362 001, Gujarat, India
2Polytechnic in Agro Processing, Junagadh Agricultural University, Junagadh-362 001, Gujarat, India
3Department of Biochemistry, Junagadh Agricultural University, Junagadh-362 001, Gujarat, India
*Corresponding Author: V.M. Sejani, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh-362 001, Gujarat, India, Email: virajsejani@gmail.com
Online published on 10 July, 2023.
Peanut plays an important role in the diet of human as it is rich source of edible oil, protein, minerals and vitamins. Peanut is a leguminous crop which is also known as poor man's nut due to availability of different nutrients at low price. Peanut flour after oil extraction can be successfully utilized in preparing different nutritionally enriched products such as peanut bars, peanut chocolates, peanut cookies, peanut candy, peanut biscuits, peanut pasta, etc. Milk is very important part of Indian diet. India is the largest producer of milk. In the milk based sweets, Thabdi Peda is most popular due to its distinguished colour, texture and caramel taste. Therefore, the current study was undertaken to incorporate peanut flour in Thabdi Peda to make it more nutritious.
The effect of sugar and peanut flour on the textural properties of Peda was investigated using a two-factor, five-level central composite rotatable design (CCRD) with a quadratic model. Different textural and nutritional properties were recorded to optimize the proportion of sugar and peanut flour.
From the study, it was concluded that the nutritious Thabdi Peda could be prepared with 10% sugar and 17.04% peanut flour proportion by utilising standard process of manufacturing.
Optimization, Peanut flour, Response surface methodology, Sugar, Thabdi Peda
