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Vol. 10, Special Issue 11 (2021)

Sensory quality of khoa Burfi blended with guava (Psidium guajava L.) pulp

Author(s):
SM Rahate, BD Patil, VB Jaybhay and CC Chaugule
Abstract:
The khoa burfi blended with Guava (Psidium guajava L.) Pulp” was prepared and subjected to sensory evaluation to optimize the levels of guava pulp in burfi and to investigate sensory quality of burfi prepared using guava pulp.
The burfi prepared by blending with 14 per cent guava pulp (T2) had highest sensory score for colour and appearance (8.50), The flavour score (8.52) further treatments show dull yellow to green colour, sour flavour, the body and texture score (8.20) decreases as increase the level of pulp. The overall acceptability score (8.40 out of 9) and ranked as the most acceptable treatment. Hence, it is concluded that best quality burfi might be prepared by using 14 per cent of guava pulp, 25 per cent sugar and 4 per cent skimmed milk powder.
Pages: 2650-2653  |  342 Views  118 Downloads
How to cite this article:
SM Rahate, BD Patil, VB Jaybhay and CC Chaugule. Sensory quality of khoa Burfi blended with guava (Psidium guajava L.) pulp. The Pharma Innovation Journal. 2021; 10(11S): 2650-2653.

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