Development of Milk-Based Thabdi by using Peanut as an Ingredient

Background: Thabdi is a milk-based sweet delicacy, produced and consumed widely in the Saurashtra region of Gujarat State. It characterized with brown colour, granular texture caramelized flavour. Peanuts being globally popular oil seed crop considered as good source fat, protein, carbohydrates, essential amino acids, minerals other growth-promoting elements. In present study, peanut was included ingredient for development thabdi. Methods: Brief method thabdi preparation heat desiccation milk till pre-pat formation stage, further heating clarified fat (ghee) to get desired texture, followed by added sugar roasted powder colour obtained. Fat/solid-not-fat (SNF) ratio milk, levels were optimized using response surface methodology. Result: The fat/SNF 1.11, 21% heat-treated ground (% w/w solids, dry basis) 80% level found be optimum desirability 0.92. Optimized samples indicated better acceptability overall score 8.54±0.03 compared market samples. product remained acceptable on 21st day 7.21±0.10, when packed stored at 7±2°C.