Optimization of Adadiya - A Milk-Black Gram based Traditional Sweet Delicacy and Evaluation of Combined Effect of Vacuum Packaging and Refrigeration Storage on its Stability

Abstract

Background: Adadiya is a milk-pulse based sweet traditionally manufactured in the Gujarat state, which combines goodness of milk solids, black gram and spices. Sensory attributes of most preferred adadiya possess rich flavour of spices, resembles brown to dark brown colour, coarse texture embedded with small pieces of almonds and cashew. In present study, process for manufacture of adadiya was developed and formulation was optimized. Methods: Brief method of preparation involves heating of dehulled black gram coarse flour along with ghee with continuous stirring, followed by the addition of khoa and further heating till desired colour is obtained. The mixture is then cooled and added with sugar syrup, edible gum, nuts and spices. Result: Optimum formulation of adadiya contained 89.9% ghee, 30% khoa and 117.8% sugar syrup (73o Bx), on flour basis, which gave overall acceptability score of 8.31 on a 9-point hedonic scale. Vacuum packed adadiya samples remained acceptable on 30th day of storage with overall acceptability score of 8.14. Consumer survey indicated wide acceptability of adadiya among consumers with rated score of ≥ 8 on a 9-point hedonic scale.