Vol. 12, Issue 3 (2023)

Author(s):
Sharma A, Kartikeyan S, Asgar S, Khare A and Choudhary KK

Abstract:
In view of the growing thrust towards value-addition of milk products the present investigation has been aimed at optimization of Date Seed Powder for development of burfi. To prepare this protein, fiber and antioxidant rich product, Date Seed Powder, Standardized milk (Fat 4.5% and 8.5% SNF), Carboxymethyl Cellulose (CMC), sugar and cocoa powder were used @ 1, 28 and 0.5% respectively. Burfi was prepared by incorporating Date Seed Powder added @ 1 (T1), 2 (T2), 3 (T3) and 4 (T4) %. The developed product was evaluated for sensory quality on 9-point hedonic scale. Results on sensory evaluation of the product revealed that the burfi prepared by incorporating 1% Date Seed Powder secured highest sensory score of 8.27, 8.53, 8.04 and 8.08 for colour and appearance, body & texture, flavor and overall acceptability as compared to other burfi samples.