Physicochemical and colour attributes of market samples of North Indian sweet Pinni

Abstract

The present study was aimed to evaluate the quality of Pinni in North India. A total of 32 pinni samples were collected from four different locations, Karnal, Amritsar, Ludhiana and Delhi of North India. The samples were three times collected and analysed for physcio-chemical attributes and instrumental colour characteristics. The composition of pinni which is available in market varies widely probably due to absence of any regulatory standard, variation in ingredients quality, recipe and storage temperature of the final product. The moisture, fat, protein, total sugar, ash and water activity of sample collected from different markets varied from 1.56-5.40%, 19.00-24.74%, 8.70-15.13%, 58.07-61.98%, 0.08-1.88% and 0.22-0.45 respectively. Colour characteristics L*, a*, b* values varied from 30.10-59.63, 6.03-18.56, 19.75 to 39.92 respectively. The composition of pinni which is available in market varies widely probably due to absence of any regulatory standard, variation in ingredients quality, recipe and storage temperature of the final product.