Study on Sensory Attributes and Shelf Life of Indian Traditional Sweets-Doodh Peda

Menezes, Primrose Deepti S. (2007) Study on Sensory Attributes and Shelf Life of Indian Traditional Sweets-Doodh Peda. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Impact of preservatives and antioxidant on shelf life and sensory attributes of Doodh Peda was studied. Preparation of Doodh Peda (control), Doodh Peda with TBHQ (200ppm), Sorbic acid (100ppm) and Doodh Peda with Benzoic acid (300ppm), TBHQ(200ppm) were standardized. Sensory descriptors using QDA method were developed for Doodh Peda based on the principle of free choice profiling. Proximate principles were analyzed. Samples were found to have 5.8% moisture, 10% protein, fat 15.6% and ash 2%. Sensory profile of control Doodh Peda was generated for 21days old samples. After 21 days, visual mould growth was seen on the Doodh Peda and was stopped from further sensory analysis. In the experimental samples (Sorbic acid and Benzoic acid) sensory profiles were drawn for 21 days. After 21 days also the samples were free from any visible mould growth. On 45th day the samples with Sorbic acid had mould growth ,on 60th day mould growth was seen on sample with benzoic acid. The overall quality score for all the samples was not affected upto 21 days. The texture analysis showed slight hardening of Doodh Peda indicating increased peak force (N) for hardness. The microbiological analysis shown that in control Doodh Peda samples the count increased from 100-430cfu/g. But in the experimental sample changes,there were no significant changes (100-150 cfu/g), indicating that the preservatives arrested increase in mould growth. Anaerobic mesophillic bacterial count increased during storage probably due to environmental contamination. Spectrophotometric estimation of Sorbic acid depicted 97% recovery of the chemical indicating uniform dispersion in the Peda sample. It may be concluded from this study that addition of preservatives namely Sorbic acid, Benzoic acid and TBHQ resulted in enhancement of shelf life of Doodh Peda to 21 days without any deterioration in sensory quality attributes.
Uncontrolled Keywords:	Doodh Peda traditional sweets sensory analysis shelf life
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jul 2007 06:39
Last Modified:	28 Dec 2011 09:29
URI:	http://ir.cftri.res.in/id/eprint/1348

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