Effect of wheat bran on chemical composition and textural profile of<i>Peda</i>

Shinde, A. T.; Lingayat, N. T.; Jadhav, B. A.; Korake, R. L.

doi:10.5958/0976-0563.2015.00038.x

Cited by 3 publications

(2 citation statements)

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“…The ash content varied from 3.02±0.96 to 5.67±0.43. The results of the ash content in this study are consistent with the findings of Shinde et al (2015) and Pal (2000), who reported ash content values of 2.57% and 1.40% to 3.40%, respectively. Narwade et al (2007) also observed an ash content of 3.52% in peda.…”

Section: Ash Contentsupporting

confidence: 92%

Quality of peda prepared from mawa with different sugar levels

Rahman,

Karim,

Siddiki

et al. 2023

Asian Australas. J. Food. Saf. Secur.

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Peda is a highly nutritious indigenous milk product of Bangladesh containing milk solids added sugar and other additive like cardamom powder. This experiment was conducted to test the feasibility of using mawa (dried milk) for making peda and also conducted to test the impact of sugar level on the quality of peda. Sugar, as traditional sweetener was used to make peda samples at the level of 0 g, 75 g, 150 g and 225 g. Peda samples were prepared with these different sugar ratios were analyzed for sensory attributes, chemical composition and microbiological quality. Analysis of the data for quality such as flavor, body and consistency, color and appearance and chemical analysis such as protein content, carbohydrate content, ash and total solids contents of peda samples revealed significant (P<0.05) difference, but there was no significant (P>0.05) differences for fat content and total viable count of peda samples. The organoleptic quality of 150 g sugar containing peda samples scored better result than control and other treatments. If overall quality aspects were considered, 150 g sugar containing peda samples gave best results than other samples. Asian Australas. J. Food Saf. Secur. 2023, 7 (2), 56-61

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Section: Ash Contentsupporting

confidence: 92%

Quality of peda prepared from mawa with different sugar levels

Rahman,

Karim,

Siddiki

et al. 2023

Asian Australas. J. Food. Saf. Secur.

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“…For khoa and khoa based sweets buffalo milk is usually preferred than cow milk, since former gives greater yield and has a more desirable flavour, body and texture (Kamle et al, 2015). Khoa contains higher milk solids approximately four fold concentration hence nutritive value of khoa is very high is used peda, burfi, gulabjamun etc (Shinde et al, 2015). Peda is a indigenous khoa heat desicated milk sweet prepared by heating mixer of khoa and sugar with addition of natural and artificial colour and flavour until the characteristics texture and flavour devolops (Kavita et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda

Srikanth

Kartikeyan

Kumar

2017

AJDFR

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The present investigation has been aimed to study the effect of incorporation of Aloe vera juice on textural and sensory characteristics of fresh Peda. Control peda from standardised buffalo milk (T o ) and four lots of experimental peda samples were manufactured by incorporating Aloe vera juice at 5 (T 1 ), 10 (T 2 ), 15 (T 3 ) and 20 (T 4 ) per cent by weight of khoa at patting stage. The fresh peda samples were analysed for sensory (colour and appearance, body and texture, flavour, sweetness and overall acceptability) and textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness) qualities. The control had lowest hardness (1634.64g) and chewiness (51.87g.mm). The incorporation of aloe vera juice on peda samples with respect to springiness, cohesiveness and gumminess was does not shown statistical difference as compared to control. Though the level of Aloe vera juice incorporation was influenced on hardness, chewiness and all sensory characteristics of fresh peda samples. However Aloe vera juice incorporation level increased, sensory scores decreased as compared to control.

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Carcass and meat traits of bubaline finished on sugarcane-based diets supplemented with spineless cactus as a replacement for wheat bran

et al. 2022

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Objective: An experiment was conducted to evaluate the effects of increasing levels of spineless cactus (0%, 33%, 66% and 100%) used as a substitute for wheat bran energy concentrate in buffalo diets on quantitative and qualitative traits of the meat and carcass.Methods: Twenty Murrah buffaloes at 18 months of age, with a mean initial weight of 292.9±57.3 kg, were randomly allocated to four treatments with five replicates. The animals were slaughtered after 90 days in the feedlot. The effects of spineless cactus as a replacement for wheat bran energy concentrate in the diet of the buffaloes on the carcass and meat traits, slaughter weight, carcass yield and carcass measurements were studied.Results: Dry matter intake (DMI), feed conversion (FC), average daily gain (ADG), hot carcass weight and carcass compactness were negatively affected (P<0.05) by the increasing replacement levels Increase spineless cactus levels led to linear reduction in average daily gain, slaughter weight, hot and cold carcass weight, compactness index and in the amount of muscle in the carcass, and there is isno difference between the control treatment and the 33% replacing level for these parameters. The quality of the meat was not influenced by the treatments.; however, replacement levels of up to 33% resulted in a larger edible portion of the carcass. Considering the evaluated qualitative parameters, all treatments provided meat of excellent quality, with no effect (P>0.05) of the replacement levels on the evaluated traits. Conclusion:Spineless cactus can replace wheat bran by up to 33% in sugarcane-based diets for buffaloes, without influencing quantitative and qualitative traits of the meat and carcass. spineless cactus associated with urea can replace up to 33% of the energy concentrate in sugarcane-based diets used in the finishing of feedlot buffaloes.

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Effect of wheat bran on chemical composition and textural profile ofPeda

Cited by 3 publications

References 0 publications

Quality of peda prepared from mawa with different sugar levels

Quality of peda prepared from mawa with different sugar levels

Effect of Aloe vera juice incorporation on textural and sensory characteristics of fresh peda

Carcass and meat traits of bubaline finished on sugarcane-based diets supplemented with spineless cactus as a replacement for wheat bran

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