Process Optimization, Quality Attributes, and Cost Economics of Jaggery-Incorporated Pedha (Traditional Indian Sweet)

Abstract

Aims: This study optimised jaggery concentration and post-addition desiccation time for pedha and evaluated the sensory, compositional, microbiological, storage, and economic characteristics of the selected formulation. Study Design: A multilevel factorial completely randomised design (CRD) was used to optimise jaggery concentration (20%, 25%, and 30% by weight of khoa) and desiccation duration (6, 9, and 12 min) based on sensory attributes. Place and Duration of Study: Department of Dairy Technology, College of Dairy Technology, Udgir-413517, during 2024-2026. Methodology: Standardised buffalo milk (6% fat and 9% SNF) was heat-desiccated to obtain a semi-solid khoa base. At the pat-formation stage, non-centrifugal jaggery was incorporated, and the mixture was further desiccated. Sensory evaluation was conducted by a trained panel of seven members using a 9-point hedonic scale. The optimised product was subsequently evaluated for proximate composition, storage stability at 25 ± 1°C on days 0, 3, 6, and 9, microbiological quality (total viable count, yeast and mould count, and coliform count), and production cost. Results: Significant differences (P < .05) were observed among the treatments. The formulation containing 25% jaggery and subjected to 9 min of desiccation yielded the highest sensory scores for overall acceptability (8.52 ± 0.51), flavour (7.95 ± 0.38), and body and texture (7.81 ± 0.60); its overall acceptability was significantly higher than that of the conventional sugar-based control (8.05 ± 0.38). Proximate analysis showed that the optimised jaggery pedha contained 14.93% protein and 3.57% ash, compared with 14.00% protein and 2.77% ash in the control. The product remained organoleptically acceptable and met the evaluated microbiological criteria for up to 6 days at ambient temperature; coliforms were not detected. The total production cost was calculated as ₹381.90/kg. Conclusion: Substituting refined sugar with 25% jaggery and applying 9 min of desiccation produced a highly acceptable pedha variant with higher protein and ash contents than the control. The product remained acceptable for up to 6 days at ambient temperature and had an estimated production cost of ₹381.90/kg.