Vol. 11, Special Issue 10 (2022)

Author(s):
Kumare K, Zine PL, Shinde AY, and Londhe GK

Abstract:
The present study was carried out for the development of burfi with the addition of black pepper (Piper nigrum) and turmeric (Curcuma longa) powder. The process of development of the addition of black pepper (Piper nigrum) and turmeric (Curcuma longa) powder was successfully optimized by using response surface methodology (RSM). The study was conducted in the Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani. The sensory characteristics of thirteen formulations with three levels of black pepper (0.6%, 0.8%, 1.0%) and turmeric powder (0.5%, 1.0%, 1.5%) were evaluated as per Central Composite Rotatable Design (CCRD) and the different component was optimized using Response Surface Methodology. Besides, optimized burfi comprising 1.01 percent turmeric and 0.90 percent black pepper powder on a khoa weight basis was optimized for sensory and physicochemical properties. Sensory evaluation of the product was carried out by the panel of experts for the parameters, color and appearance, body and texture, flavor, and overall acceptability by using 9 points hedonic scale. It was observed that due to the incorporation of black pepper and turmeric powder there is the increase in the nutritional content of burfi as well as shelf life as both ingredients are acting as natural preservatives. Hence considering the benefits of supplementation of black pepper and turmeric powder in the diet; concerning its nutritional, medicinal value, and technological properties. It is decided to study the effect of the addition of black pepper and turmeric powder on the physic-chemical properties of burfi.