Simulating techniques for storage study of dietary peda enriched with flaxseed powder

Abstract

India is the leading milk producer in world with annual production of 221.1 million tons. The nation is having vast potential for traditional Indian dairy products (TIDPs) including khoa, Peda, rasogolla etc. Peda is the prime consuming product in northern Indian states. It is prepared from Pindi variety of Khoa. To improve the dietary value of Peda, flaxseeds are added at different concentration (2.0, 2.5 and 3.0% on w/w basis). Stevia was added as natural sweetener at 0. 0.375% of khoa. The prepared Peda samples were examined for chemical properties after preparation and during storage of 3, 6, 9, 12 and 15 days. Computational models were developed to predict the chemical changes during storage period.