Vol. 10, Special Issue 1 (2021)

Author(s):
AV Gharatkar, MA Waikar, SS Ramod, NN Prasade and VS Dandekar

Abstract:
Burfi, is a khoa based, popular confection in India. It is highly popular mainly because of their delicious taste and high nutritive value. For preparation of chhana burfi, attempts were made to prepare burfi by using chhana as a base material instead of khoa. Use of whey protein powder was made to enhance taste of product and nutritive value. In present study, chhana burfi was prepared using different levels of whey protein powder viz., 5, 10 and 15 per cent and represented as T1, T2 and T3 respectively. Among these levels, 10 per cent level of addition was found to be acceptable. The most acceptable level of chhana burfi was analysed for microbial qualities and shelf-life studies at atmospheric and refrigerated conditions and work out the production cost of chhana burfi.