Vol. 11, Special Issue 1 (2022)

Author(s):
Kumare KD, Londhe GK and Anarthe NK

Abstract:
The present investigation was carried out to prepare a burfi with addition of black pepper (Piper nigrum) and turmeric(Curcuma longa)powder to study the sensory and rheological quality of burfi. The study was conducted in the Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani. The sensory characteristics of thirteen formulations with three levels of black pepper (0.6%, 0.8%, 1.0%) and turmeric powder (0.5%, 1.0%, 1.5%) was evaluated as per Central Composite Rotatable Design (CCRD) and the different component was optimized using Response Surface Methodology. Besides, optimized burfi comprising 1.01 per cent turmeric and 0.90 per cent black pepper powder on khoa weight basis was analyzed for rheological properties. Sensory evaluation of product was carried out from the panel of experts for the parameters, color and appearance, body and texture, flavor and overall acceptability by using 9 point headonic scale. It was observed that due to incorporation of black pepper and turmeric powder there is increase in nutritional content of burfi as well as shelf life as both ingredients are acting as natural preservatives.Hence the major contributionhave been made toformulate healthy, nutrients rich burfi.