Effect of processing parameters of twin screw extruder and product mix on sensory quality of fresh extruded Peda

Abstract

Peda is one of the most popular khoa based traditional dairy sweets enjoyed by everyone due to its taste and health aspects. Traditionally, it is prepared by heating a mixture of khoa and sugar in a karahi (iron pan) with the help of khunti until the desired granular, hard texture and flavour develops. The manufacture of peda is mostly restricted to halwais. The demand for this product is constant throughout the year. During festival season, the demand of peda increases many folds and the manufacturers find it difficult to meet the same. Present study was undertaken to investigate the possibilities of applying twin screw extruder machine for production of acceptable quality peda consistently. The extruded peda were prepared by introducing product mixes namely C1 (containing 0% skim milk powder, 70% khoa, 0% ghee & 30% sugar); C2 (containing 05% skim milk powder, 60% khoa, 05% ghee & 30% sugar); C3 (containing 10% skim milk powder, 55% khoa, 05% ghee & 30% sugar) and C4 (containing 15% skim milk powder, 50% khoa, 05% ghee & 30% sugar) into the twin screw extrusion machine and processed at three level of barrel temperatures i.e. 60 0C (T1), 70 0C (T2) & 80 0C (T3) and three level of screw speed i.e. 14 rpm (R1), 21 rpm (R2) & 28 rpm (R3). Among the different set of treatments, the combinations C3T3R1, C3T3R2 and C4T2R3 resulted in most acceptable extruded peda in terms of sensory characteristics.