Textural and sensory characteristics of market samples of Peda manufactured in Varanasi city of India
2012
Rasane, Prasad | Arvind, | Jha, Alok
Three types of Peda samples (white, yellow and brown) were collected from four major markets of Varanasi city. The samples were evaluated for their textural and sensory qualities. The sensory attributes for yellow and lal peda obtained from the market varied significantly in their colour and appearance scores, ranging for 6.57–7.64 and 6.92–7.64, respectively (p<0.05). Significant difference was observed in body and texture scores for yellow peda, which ranged from 6.78–7.78 (p<0.05). Textural properties such as chewiness and gumminess showed wide variation among all types of peda from different markets. The gumminess for white peda ranged from 247.18 to 2037.98, while chewiness ranged from 104.32 to 596.48. Springiness (0.993) and cohesiveness (0.918) were positively correlated, whereas gumminess (−0.937) and chewiness (−0.945) negatively correlated with moisture content of peda.
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