Food Science Research Journal

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Study on Preparation of Fig Burfi


Affiliations
1 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
2 Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi. Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T1), 96.25:3.75 (T2), 95.0:5.00 (T3) and it is compared to market fig Burfi (T0). The combination T2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T2 combination was superior at 8.10 which was followed by T1 at 7.75. The flavor rating for the combination T2 was 8.10 whereas combination T3 occurred at 7.85. The highest rating for taste of T2 was 8.10 which were followed by T3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T0, T1, T2 and T3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T2) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.

Keywords

Buffalo Milk, Burfi, Fig, Khoa, Sensory Evaluation.
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Abstract Views: 241

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  • Study on Preparation of Fig Burfi

Abstract Views: 241  |  PDF Views: 0

Authors

S. P. Matkar
Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. G. Narwade
Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. P. Poul
Department of Animal Science and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi. Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T1), 96.25:3.75 (T2), 95.0:5.00 (T3) and it is compared to market fig Burfi (T0). The combination T2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T2 combination was superior at 8.10 which was followed by T1 at 7.75. The flavor rating for the combination T2 was 8.10 whereas combination T3 occurred at 7.85. The highest rating for taste of T2 was 8.10 which were followed by T3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T0, T1, T2 and T3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T2) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.

Keywords


Buffalo Milk, Burfi, Fig, Khoa, Sensory Evaluation.

References