Abstract
Dal Pinni is one of the important composite dairy based sweets popular in northern part of India, particularly in Punjab and Haryana region. It is prepared by heating with continuous stirring and scrapping of soaked and grounded black gram ( Urd dal peethi ) with ghee (Clarified butter fat), khoa (Concentrated milk solids) and sugar followed by moulding into round or elliptical shape balls. Despite the fact that it is a common and most popular traditional dairy product, scanty or no scientific information is available about it. Through present study an effort was made to know the average composition of market samples of dal pinni and also the extent of variation between samples collected from famous sweet shops in Ludhiana city. All samples were evaluated for its sensory, physico-chemical and textural parameters. Except sweetness and protein content all other sensory and physico-chemical parameters were significantly (p<0.05) different. Physico-chemical parameters viz. moisture, fat, protein, ash and acidity ranged from 12.62-19.28, 18.96-25.09, 6.51-7.56, 0.30-1.01 and 0.57-0.82%, respectively. Besides sensory analysis, samples were also evaluated for instrumental parameters like texture profile and colour values which would be helpful in standardization of technology for mechanised production of dal pinni in bulk.
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