Abstract:The
khoa burfi blended with Guava (
Psidium guajava L.) Pulp”
was prepared and subjected to sensory evaluation to optimize the levels of guava pulp in
burfi and to investigate sensory quality of
burfi prepared using guava pulp.
The burfi prepared by blending with 14 per cent guava pulp (T2) had highest sensory score for colour and appearance (8.50), The flavour score (8.52) further treatments show dull yellow to green colour, sour flavour, the body and texture score (8.20) decreases as increase the level of pulp. The overall acceptability score (8.40 out of 9) and ranked as the most acceptable treatment. Hence, it is concluded that best quality burfi might be prepared by using 14 per cent of guava pulp, 25 per cent sugar and 4 per cent skimmed milk powder.