Studies on sensory and microbial quality of peda blended with kidney bean (Phaseolus vulgaris) paste

Abstract

The peda was prepared by blending 2.5, 5 and 7.5 per cent of kidney bean paste with buffalo milk khoa aimed to study sensory properties of peda blended with kidney bean (Phaseolus vulgaris) paste. The sensory scores of peda blended with kidney bean paste increased non-significantly in T2 (8.75, 8.75, 8.75, 8.75) and then further decreased non-significantly in T3 (8.25, 8.25, 8.25, 8.25) and T4 (8.00, 7.75, 7.75, 8.00) as compared to control T1 (8.50, 8.50, 8.50, 8.50) for colour and appearance, flavour, body and texture and overall acceptability, respectively. The standard plate count of fresh peda blended with kidney bean paste in T2, T3 and T4 significantly decreased (9, 7, 5 ×103 cfu/gm) as compared to control T1 (10 ×103 cfu/gm). The yeast and mould count was not observed as the product was fresh. The product was found to be free from coliform which indicates the hygienic quality of peda.