Vol. 8, Issue 5 (2019)

Author(s):
Vandana Chaudhary, Suman Bishnoi and Apoorva Argade

Abstract:
Khoa burfi is the most popular sweet in India with high nutritive value and Aloe vera has a long history as a medicinal plant with diverse therapeutic properties. The study was conducted with an objective to develop a novel and functional burfi with incorporation of Aloe vera juice at different levels (5, 10, 15, 20% levels) in burfi. The product was selected on the basis of sensory evaluation and analysed for moisture, pH, instrumental colour and textural profile properties. However, Aloe vera juice incorporation up to 20 per cent did not affect the colour and appearance, texture and sweetness scores but flavour and over all acceptability scores were significantly declined after 15 % percent Aloe vera juice addition in burfi. Percent moisture content of developed product increased significantly with incorporation levels of Aloe vera juice and ranged from 8.72 (control) to 17.02 (with 20% Aloe vera juice). As the levels of Aloe vera juice increased, the pH value was significantly decreased from 6.69 (control) to 6.46 (with 20 % of Aloe vera juice). However, Aloe vera juice addition decreased the hardness but increased the adhesiveness of the developed burfi. The cohesiveness of the burfi samples decreased proportionally with increased levels of Aloe vera juice incorporation. It is concluded that burfi can be prepared with Aloe vera juice incorporation at 15% level with improved physicochemical, textural and desirable sensory characteristics.