National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Present study was carried out to assess the chemical composition, microbial count and sensory characteristics of laboratory and market peda samples collected from local vendors of Kamareddy district. A significant variation in moisture, fat, protein, ash, total sugar and acidity content ranged from 14.430 to 16.227%, 14.057 to 17.837%, 14.193 to16.807%, 2.907 to 3.117%, 45.087 to 51.357% has been observed. The moisture, fat and protein content were higher and total sugar, acidity was lower in laboratory samples when compared with market samples. The Total plate count, Yeast and mold and Coliform count showed highly significant difference (P<0.01) among laboratory (T0) sample when compared with market peda samples. The coliform count was nil in T0. In sensory characteristics viz. color ad appearance, body and texture, flavor, sweetness and overall acceptability showed significant (P<0.01) difference between peda samples. Therefore it is concluded laboratory samples were superior to Market samples in all aspects.
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