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Vol. 12, Issue 1 (2023)

Studies on sensory qualities of Burfi prepared from cow milk Khoa and beetroot (Beta vulgaris) pulp

Author(s):
SP Hoshing, SR Shegokar, RR Shelke, SS Kahandal, SD Chavan and PA Kahate
Abstract:
Present investigation 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 sensory evaluation. 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. Final product was evaluated with 9 point hedonic scale by panel of judges for sensory evaluation. The results revealed that overall acceptability scores obtained were 7.30, 7.60, 7.80, 8.40 and 7.00 for the treatment (T1), (T2), (T3), (T4) and (T5) respectively. The Burfi prepared from various combinations up to 91 percent cow milk khoa and 09 percent beetroot pulp was found overall acceptable.
Pages: 2040-2042  |  183 Views  119 Downloads


The Pharma Innovation Journal
How to cite this article:
SP Hoshing, SR Shegokar, RR Shelke, SS Kahandal, SD Chavan, PA Kahate. Studies on sensory qualities of Burfi prepared from cow milk Khoa and beetroot (Beta vulgaris) pulp. Pharma Innovation 2023;12(1):2040-2042.

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