Vol. 7, Issue 7 (2018)

Author(s):
Manoj Kumar Pal, Thejus Jacob, Veer Pal and Prachi Wasnik

Abstract:
The present study was undertaken with the objective of developing burfi with enhanced nutritional properties and acceptable sensory attributes. The product was prepared by using khoa (6% Fat), bottle gourd (Lagenaria sicereria) along with carrot (Daucus carota L sub sp. Sativus) in the ratio of T₀ (100:00:00), T₁ (80:12:08), T₂ (80:08:12), T₃ (80:04:16). Sugar was incorporated @ 20%. The burfi thus prepared was analyzed for physico-chemical properties (Percent Ash, Acidity, Carbohydrate, Fat, Moisture, Protein). Sensory evaluation was done on 9point Hedonic scale. The increasing trend for percent protein from T₀ to T₃ may be attributed to increasing levels of carrot and amount of bottle gourd present (from 0 to 16%) in the treatment samples. Treatment combination T₂ was recorded highest for its mineral content. Treatment T₂ (8% bottle gourd and 12% carrot) received highest scores (8.60) for colour and appearance, body and texture (8.40), flavor (8.80) and overall acceptability (8.565) on 9 point Hedonic Scale. Standard Plate Count (cfu/gm) for 10³ dilutions was highest (17.20) for treatment sample T₁.Coliform counts observed were nil. Cost of production (Rs. Per kilogram of finished product) for experimental samples were T₁ (187.4), T₂ (187.6), T₃ (188) and that for control was T₀ (224).