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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1427-1434
DOI: https://doi.org/10.20546/ijcmas.2018.702.172


Assessment of Quality of Peda Samples Sold in Kamareddy District - A Case Study
Srikanth Keerthi1*, Vyshnavi Manthani2 and G. Swarnalatha3
1Department of Dairy Technology
2Department of Dairy Microbiology
3Department of Dairy Chemistry, College of Dairy Technology, PVNR TVU, Kamareddy, India
*Corresponding author
Abstract:

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.


Keywords: Peda, Chemical, Microbial, Sensory characteristics, Market samples
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How to cite this article:

Srikanth Keerthi, Vyshnavi Manthani and Swarnalatha, G. 2018. Assessment of Quality of Peda Samples Sold in Kamareddy District - A Case Study.Int.J.Curr.Microbiol.App.Sci. 7(2): 1427-1434. doi: https://doi.org/10.20546/ijcmas.2018.702.172