Vol. 10, Special Issue 3 (2021)

Author(s):
Ajay Sharma, Basant Bais, Jorawar Singh, Lokesh Tak, Ashok Prajapat, Nitesh Sharma and Yogendra Kumar

Abstract:
The fig, one of the most important fruit species is a power house of nutrients such as dietary fiber and minerals like calcium and potassium. The development of Fig (Anjeer) incorporated Camel and Buffalo Milk based Khoa Burfi is an attempt to popularize the variety of value added Indian sweet meats, which are now in demand for export to the western countries where a sizable Indian population reside. Keeping in view, the present study was conducted to formulate and acesses the sensory evaluation of Fig (Anjeer) incorporated Camel and Buffalo Milk based Khoa Burfi. Khoa was prepared by using 50% of camel milk and 50% of buffalo milk and then the incorporation of Fig (Anjeer) paste was done. A control sample (T₀) was prepared without incorporation of fig paste but different treatments were prepared by adding different level of fig paste as T₁ (90 parts of buffalo and camel milk khoa and 10 Parts of Fig paste), T₂ (90 parts of buffalo and cam el milk khoa and 20 Parts of Fig paste) and T₃ (90 parts of buffalo and camel milk khoa and 30 Parts of Fig paste). Burfi samples were subjected to the sensory evaluation by using the 8-point hedonic scale by a group of semi-trained panelists. On the basis of sensory assessment, a highly significant difference (p<0.01) was observed between the treatments of camel and buffalo milk based khoa burfi mixed with fig paste for all the sensory parameters like flavour, body and texture, appearance and colour and overall acceptability. Thus from the present study it may be concluded that various levels of fig paste have a substantial effect on the sensory quality of camel and buffalo milk based khoa burfi blended with fig paste with very good acceptability.