Vol. 12, Issue 3 (2023)

Author(s):
Chaitali G Fend, Bhavana R Wankhade, Prachi M Waykar and AB Motghare

Abstract:
Burfi is one of the most popular milk product of Indian origin, which is conventionally prepared by using khoa. The research work on effect of different combination of crushed dried Mahua flowers on proximate composition of cow milk burfi was conducted during the year 2021-2022. Milk was standardized to 4 percent fat and the burfi was prepared by addition of crushed dried Mahua flowers in the proportion of (T₁) 100:0, (T₂) 90:10, (T₃) 85:15, (T₄) 80:20 and (T₅) 75:25 khoa to crushed dried Mahua flowers. The data were statistically analysed for five treatments and five replications in Completely Randomized Design (CRD). The chemical composition of burfi i.e., protein, fat, Ash and moisture of Burfi were decreased with increase in level of crushed dried Mahua flowers. While total solids, solids not fat and acidity percent were increased with the increase in level of crushed dried Mahua flowers. The Burfi prepared with addition of 20 parts of crushed dried Mahua flowers contained 13.01 percent fat, 14.64 percent protein, 84.21 percent T.S., 70.38 percent SNF, 15.79 percent moisture, 0.34 percent acidity and 2.64 percent ash. Thus, it is inferred that a good quality cow milk burfi with utilizing crushed dried Mahua flowers can be prepared by 80% khoa + 20% crushed dried Mahua flowers and 30 percent sugar.