Studies On Preparation and Optimization Of Sugar Free Peda

Abstract

Sugar free peda was prepared using different combination of Stevia, Sorbitol and Mannitol. A combination of intense sweetener (Stevia) and bulking sweeteners (Sorbitol and Mannitol) were added in various ratios so as to give the peda sweetness as well as bulk equivalent to that of sugar. In this study the various ratios of intense sweetener to bulking sweetener were taken as 90:10, 80:20, 70:30, 60:40. The bulking sweeteners (Sorbitol and Mannitol) were further taken in ratios 90:10, 80:20, 70:30. The optimum results were observed in the sample containing 0.092 g stevia, 11.55 g sorbitol and 5.94 g mannitol per 100 g of Khoa. The optimized sample had moisture content of 18.14%, Ash content of 2.61%, Protein content of 15.99% and Fat content of 19.05%, with an overall acceptability of 8.02. The texture analysis (hardness) showed that it had a peak positive force of 1798.2 g.