title: Physico-chemical and sensory changes during the storage of lal peda.
abstract: Lal peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. It is a nutritive, palatable and a very good source of energy. In order to commercially manufacture and market lal peda, studies on its shelf-life were considered to be very important. Lal peda samples were packed in paper boxes and stored at two different temperatures i.e. 4 and 37 °C and physico-chemical and sensory changes were monitored during storage period. There was a continuous loss of moisture during storage and rate of loss of moisture was higher at 37 °C. FFA and HMF contents in lal peda increased during storage and these changes were found to be temperature sensitive. Changes in textural properties of lal peda in terms of hardness, springiness, cohesiveness, chewiness and gumminess were also studied. Lal peda samples stored at 4 and 37 °C were acceptable up to 31 days and 9 days, respectively on the basis of textural and sensory attributes.
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Alok
authors.initials: A
authors.lastname: Jha
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Arvind
authors.initials: A
authors.lastname: Kumar
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Parul
authors.initials: P
authors.lastname: Jain
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Hari
authors.initials: H
authors.lastname: Om
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Rakhi
authors.initials: R
authors.lastname: Singh
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: D S
authors.initials: DS
authors.lastname: Bunkar
keywords: Free fatty acid; Hydroxy methyl furfural; Lal peda; Sensory attributes; Textural changes; Thiobarbituric acid