Vol. 7, Issue 10, Part I (2025)

The peda was prepared by blending 2.5, 5 and 7.5 per cent of kidney bean paste with buffalo milk khoa aimed to study sensory properties of peda blended with kidney bean (Phaseolus vulgaris) paste. The sensory scores of peda blended with kidney bean paste increased non-significantly in T₂ (8.75, 8.75, 8.75, 8.75) and then further decreased non-significantly in T₃ (8.25, 8.25, 8.25, 8.25) and T₄ (8.00, 7.75, 7.75, 8.00) as compared to control T₁ (8.50, 8.50, 8.50, 8.50) for colour and appearance, flavour, body and texture and overall acceptability, respectively. The standard plate count of fresh peda blended with kidney bean paste in T₂, T₃ and T₄ significantly decreased (9, 7, 5 ×10³ cfu/gm) as compared to control T₁ (10 ×10³ cfu/gm). The yeast and mould count was not observed as the product was fresh. The product was found to be free from coliform which indicates the hygienic quality of peda.