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Study of Physiochemical, Sensory and Color Properties of Pinni Variants
  • P-ISSN 0974-6846 E-ISSN 0974-5645

Indian Journal of Science and Technology


Indian Journal of Science and Technology

Year: 2015, Volume: 8, Issue: 7, Pages: 629–634

Original Article

Study of Physiochemical, Sensory and Color Properties of Pinni Variants


Pinni is a milk based composite sweet having dark brown colour, granular in texture. The product is rich source of nutrients derived from milk solids as well as goodness of gram flour, wheat flour, dry fruits etc according to the variants. Pinni is one of the important composite dairy based sweets popular in northern part of India, particularly in Punjab and Haryana region 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 different variants of pinni and also the extent of variation between samples the samples. The proximate analysis showed that the moisture content ranged between 2.6% to 5.2%, per cent fat between 28.5 to 39%. Highest protein content of 11.12% was found in Type III sample. The ash content showed very less variation for all variants. Type II sample scored highest sensory scores (7.62)for colour and appearance. Overall acceptability preference was given to Type I sample, with highest sensory scores for texture (7.25), sweetness (7.36), and flavor/taste (7.00).

Keywords: Color Analysis, Composite Dairy Product, Pinni, Sensory Analysis, Traditional Dairy Product


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