Meenakshi Garg Rahul Kumar Suraj Shallu Sachdeva Sharon Rose Mathew Aparna Agarwal


The present study was designed to enhance the nutritional value of the Indian recipe pedakiya/gujiya, a traditional sweet deep-fried dumpling, by utilizing the beneficial properties of composite flour (oat and peas flour) and sesame seeds. Furthermore, the study aimed to investigate the effects of partial substitution of refined wheat flour with oat and peas flour on nutritional, sensory, and microbiological parameters as affected by different cooking (deep-fat frying, baking, and air-frying) methods. The dough was developed by partially substituting a high percentage of refined wheat flour with oat flour, peas flour, and sesame seeds and based on the different treatments, these were coded as P0 (control), P1 (value-added pedakiya processed by deep-fat frying at 120 °C /5 minutes), P2 (air-fried at 120 °C  /30 minutes), and P3 (baked at 200 °C /25 minutes). Based on sensory evaluation, sample P1 was the most acceptable by the sensory panel. Chemical analyses revealed that the addition of composite flour and sesame seeds substantially increased the nutritional parameters of the product. The product's microbiological analyses revealed that, up to a 15-day storage period, the product was well within safe levels. Aluminum bags were determined to be a suitable packaging material for storing the value-added pedakiya based on the water activity (at 37 °C/91% RH) and overall acceptability scores. This study has provided an alternative approach for preparing traditional pedakiya by utilizing healthier options. The topic of the present study is very timely since consumers are constantly looking for better alternatives to traditional fried dishes.




Chemical analysis, Microbiological stability, Oats flour, Peas flour, Sensory evaluation, Sesame seeds, Value-added pedakiya

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Research Articles

How to Cite

Quality assessment of value-added Indian recipe pedakiya prepared from composite flour and sesame seeds. (2023). Journal of Applied and Natural Science, 15(2), 767-776. https://doi.org/10.31018/jans.v15i2.4538