Vol. 10, Special Issue 8 (2021)

Author(s):
DK Kamble, DD Patange and DM Choudhari

Abstract:
Considering the demand of fig burfi and nutritional importance of fig, attempts have made to standardize value added burfi by addition of fig, which is available in local area. Addition of sugar and dry fig in chaffed rectangular at pat formation stage of khoa produced a better quality burfi from a sensory point of view. In the optimization of compositional variables, fig burfi samples were prepared by adopting optimized processing steps using three levels of fig viz. 3 (A₁), 4 (A₂), 5 (A₃) per cent and two levels of sugar viz., 25 (B₁), 30 (B₂) per cent. Out of these six treatment combinations, the highest sensory score for overall acceptability was (score 8.10) obtained to the A₂B₂ fig burfi (4% fig and 30% sugar). Moisture, fat, protein, reducing sugar, non-reducing sugar and total ash content ranged between 15.19-19.78, 19.20-21.20, 14.07-15.04, 19.34-21.24, 22.82-27.34 and 2.31-2.57 per cent, respectively, for the burfi samples from six treatment combinations. While, the free fat ranged between 68.24-71.41 per cent on total fat basis. The quality of burfi from the best combination of fig and sugar was further evaluated for suitable fat level in milk. The product made from buffalo milk containing 6 per cent fat significantly improved the body and texture and overall acceptability. The fig burfi thus developed had optimum sensory and chemical characteristics and was superior over market samples of fig burfi. Consumer as a whole liked the product ‘very good’ to ‘excellent’.