Author(s):

Siddhartha Singh, SK Aktar Hossain, Binod Kumar Bharti and Ankit Dhama

Abstract: Buffalo milk is preferred for khoa making because it yields a whiter product with a soft, loose body and a smooth granular texture which is suitable for the preparation of high-grade khoa sweets and higher yield of khoa. Peda is a khoa based indigenous milk product, popular all over India. Soybean provides high quality protein with minimum saturated fat. It contains all the three nutrients viz., carbohydrate, protein and fat as well as fiber, vitamins and minerals. Soymilk contains no lactose, which makes it a good alternative for lactose-intolerant. Aspartame is most popular artificial sweetener and sugar substitute with very low calorific value. The present study of sugar free peda manufactured from soya milk and buffalo milk was prepared from different preparation of soya milk and aspartame. The product obtained was subjected for organoleptic evaluation by panel of judges. The present investigation shows that, the colour and appearance, flavour, body and texture and overall acceptability of the sugar free peda prepared with 13 percent soya milk and 7 percent aspartame in treatment T₂ are (8.28), (8.52), (8.42) and (8.19) was highest and superior. It was also observed that the overall acceptability score of peda with soya milk and aspartame was found to be treatment T₀, T₁, T₂ and T₃ was 7.93, 7.64, 8.19 and 7.49 respectively. Treatment T₂ was more acceptable in all treatments in colour and appearance, flavour, body and texture and overall acceptability.

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