Vol. 8, Issue 11 (2019)

Author(s):
Kamble Kalyani Baburao, DK Kamble, DD Patange, MM Yadav and Londhe-Patil PB

Abstract:
Burfi is most popular khoa based sweet all over India and likely to attain global status. A number of ingredients, such as nuts, fruits, pulses etc. incorporated in burfi to enhance the acceptability of burfi to the masses as well as choosy classes. The Present investigation was aimed to incorporate desi green chickpea. It is observed that original plain burfi is also lacking in some nutrients and fiber. Considering the nutritional importance and health benefits of green chickpea, it was planned to standardize the process for preparation of green chickpea (Cicer arietinum L.) burfi, using desi green chickpea. In the optimization of compositional variables, green chickpea burfi samples prepared by adopting optimized processing steps using three levels of green chick pea viz., @2(H₁), 4(H₂) and 6(H₃) per cent and two levels of sugar viz., 25 (S₁) and 30 (S₂) per cent. The experiment was optimized as per Factorial Completely Randomized Design. The results showed that out of six treatment combinations, the colour and appearance, flavour, and overall acceptability score was recorded maximum for 4 per cent green chickpea and 25 per cent sugar of khoa (H₂S₁).