Abstract :
The present investigation was intended to study the effect of incorporation of Aloe vera juice on chemical and microbial characteristics of Peda. The peda was prepared from standardised buffalo milk and experiment was laid out in completely randomized design with five treatments: 0 per cent control sample (T0), 5 per cent (T1), 10 per cent (T2), 15 per cent (T3) and 20 per cent (T4) incorporation of Aloe vera juice to peda, by weight of khoa after patting stage. The fresh peda samples were analysed for chemical (moisture, fat, protein, ash and acidity) and microbial (total plate, yeast and moulds and coliform counts) qualities. The control had lowest moisture (15.42%), ash (2.66%) and acidity (0.55% of LA) as compared to experimental samples, while T4 had the highest moisture (16.98%), ash (2.89%) and acidity (0.60% LA). However, carbohydrate content decreased and there was no significant difference in fat, protein and ash with incorporation of Aloe vera juice as compared to control. Though the moisture, acidity and total carbohydrate were influenced by the level of Aloe vera juice incorporation, it remained within the FSSAI standards. The total plate count and yeast and mould count of T0 sample was significantly higher than the other samples.
Keyword :
Peda, Khoa, Aloe vera, chemical, microbial qualities