The Asian Journal of Animal Science

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Effect of Walnut Powder Incorporation on Sensorial, Nutritional and Textural Quality Profile of Burfi


Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
3 Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.

Keywords

Burfi, Walnut Powder, Nutritional Composition, Sensorial Evaluation, Textural Quality.
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  • Effect of Walnut Powder Incorporation on Sensorial, Nutritional and Textural Quality Profile of Burfi

Abstract Views: 272  |  PDF Views: 1

Authors

Y. L. Satav
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. G. Narwade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. P. Kadam
Department of Extension Education, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Syed Imran Hashmi
Department of Food and Industrial Microbiology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.

Keywords


Burfi, Walnut Powder, Nutritional Composition, Sensorial Evaluation, Textural Quality.