Research Journal of Animal Husbandry & Dairy Science

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Sensory and Microbial Quality of Fruit Burfi Sold in Parbhani


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

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The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi, mango Burfi, fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T0, T1, T2 and T3were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi. The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.

Keywords

Burfi, Fruit Pulp, Local Market, Microbial Quality, Parbhani, Sensory Quality.
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Abstract Views: 421

PDF Views: 2




  • Sensory and Microbial Quality of Fruit Burfi Sold in Parbhani

Abstract Views: 421  |  PDF Views: 2

Authors

A. V. Raut
Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. G. Narwade
Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
R. P. Kadam
Department of Extension Education, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), India
S. P. Poul
Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi, mango Burfi, fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T0, T1, T2 and T3were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi. The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.

Keywords


Burfi, Fruit Pulp, Local Market, Microbial Quality, Parbhani, Sensory Quality.

References