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- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 1 (2023)
Effect of different levels of beetroot (Beta vulgaris) on chemical composition of Burfi prepared from Cow milk
Author(s):
SP Hoshing, SR Shegokar, RR Shelke, SS Kahandal, SD Chavan and PA Kahate
SP Hoshing, SR Shegokar, RR Shelke, SS Kahandal, SD Chavan and PA Kahate
Abstract:
The present investigation was carried out in the Laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2020-2021. Burfi was prepared with different combinations of cow milk khoa and beetroot pulp as 100:00 (T1), 97:03 (T2), 94:06 (T3), 91:09 (T4) and 88:12 (T5) and the samples were subjected to find out the effect of different levels of beetroot pulp on chemical composition of burfi. These ingredient of burfi i.e. khoa was prepared from cow milk and another hand beetroot pulp was prepared. The beetroot pulp was mixed with khoa at dough stage. Then at proportion cane sugar was added @ 30% and mixed properly.
The present investigation was carried out in the Laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2020-2021. Burfi was prepared with different combinations of cow milk khoa and beetroot pulp as 100:00 (T1), 97:03 (T2), 94:06 (T3), 91:09 (T4) and 88:12 (T5) and the samples were subjected to find out the effect of different levels of beetroot pulp on chemical composition of burfi. These ingredient of burfi i.e. khoa was prepared from cow milk and another hand beetroot pulp was prepared. The beetroot pulp was mixed with khoa at dough stage. Then at proportion cane sugar was added @ 30% and mixed properly.
In reference to chemical analysis it was found that, fat content was 19.60, 19.01, 18.43, 17.85 and 17.27 per cent., protein content of beetroot pulp burfi was 14.90, 14.48, 14.08, 13.68 and 13.28 per cent., total sugar content was 48.08, 44.67, 43.59, 42.51 and 41.41 per cent., Ash content was 2.70, 2.64, 2.59, 2.54 and 2.49 per cent., total solid content was 85.25, 80.80, 78.74, 76.61 and 73.31 per cent., moisture content was 14.75, 19.20, 21.26, 23.39 and 26.29 per cent for treatment (T1), (T2), (T3), (T4) and (T5), respectively. In short fat, protein, total sugar, ash and total solids content in Burfi were decreased while, moisture were increased with increase in level of beetroot pulp in Burfi.
Pages: 2037-2039 | 238 Views 143 Downloads
How to cite this article:
SP Hoshing, SR Shegokar, RR Shelke, SS Kahandal, SD Chavan, PA Kahate. Effect of different levels of beetroot (Beta vulgaris) on chemical composition of Burfi prepared from Cow milk. Pharma Innovation 2023;12(1):2037-2039.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
