HERBAL PEDA

Anita Mary Sunil and Gayathri M R

College of Dairy Science and Technology, KVASU, Trivandrum

ABSTRACT
A study was conducted to develop a food product that is both
nutritionally and therapeutically adequate to cater to the dietry needs
and food preference of an individual for an active and healthy life. Peda
is a popular traditional sweet in India. Herbal peda(T2) was prepared
with 17.3% Jaggery, 0.2% Dry ginger, 0.6% Black pepper. T 1 with
18.6% Jaggery, 0.1% Dry ginger and 0.1% Black pepper was prepared
but secured a lower sensory score due sharp – pungent aroma and
flavour of black pepper. The product (T3) with 16.1% Jaggery, 0.3%
Dry ginger, 0.7% Black pepper showed a better sensory score than T 1.
On comparing T3 and T2 , The product T2 exhibited a higher sensory
score and was found to be more acceptable than T3. Dry ginger and
Black pepper powder works as a natural preservative and increases
shelf life of the product.