Effect of incorporating pumpkin pulp on the chemical composition of Burfi
The effect of varying levels of pumpkin (
Cucurbita pepo) pulp
viz., fat, protein, total sugar, ash and total solids of
burfi was shown in Table 2. There was a significant (P<0.05) decrease in the fat, protein, ash and total solids content of
burfi was observed with increasing the level of pumpkin pulp. Whereas, increase in total sugar was noted in
burfi when the level of pumpkin pulp was raised in the blend. Decrease in fat and protein content was in consonance with the findings of
Singh et al., (2017) who observed that with an increase in apple pomace levels led to proportionate decrease in the fat and protein content of
burfi; such effect was found to be significant (P<0.05). The control
burfi had significantly (P<0.05) higher fat, protein, ash and total solids than any of the experimental
burfi samples. The fat, protein, ash and total solids content of
burfi prepared using 30 parts of pumpkin pulp were highest (Table 2).
Effect of addition of pumpkin pulp on the sensory attributes of Burfi
The effect of varying levels of pumpkin pulp on the sensory scores
viz., flavour, body and texture, colour and appearance and overall acceptability of
burfi as shown in Table 3. The highest score (43.50 out of 45.00) for flavour was obtained for
burfi prepared with 30 parts of pumpkin pulp (T
3). This result was comparable to that of
Dhande and Bhosale (2017) who observed that, the highest score (43.87 out of 45.00) for flavour was obtained by treatment with 80 parts of
khoa + 20 parts of ash gourd pulp which was at par with the score (42.53 out of 45.00) of treatment 85 parts of
khoa +15 parts of ash gourd pulp. The highest score (33.23 out of 35.00) for body and texture was obtained for
burfi prepared with 30 parts of pumpkin pulp (T
3). This result was comparable to that of
Talekar et al., (2015) who reported that, the
burfi made with 85 parts of buffalo milk
khoa + 15 parts of coconut paste secured the highest score (8.82 out of 9.0) for body and texture and it was liked very much by the judges among the treated samples. The highest score (18.52 out of 20.00) for colour and appearance was obtained for
burfi prepared with 30 parts of pumpkin pulp (T
3). This result was comparable to that of
Ramteke et al., (2018) who reported that, The highest score (18.50 out of 20) for colour and appearance was obtained by
burfi prepared with 90 parts of cow milk
khoa + 10 parts of potato flour. The lowest score (15.75 out of 20) was obtained by
burfi prepared with 80 parts of cow milk
khoa + 20 parts of potato flour. The highest total sensory score (95.56 out of 100.00) was noted for
burfi prepared with 30 parts of pumpkin pulp (T
3) (Table 3).
Cost structure for 1 kg pumpkin based burfi prepared under various treatments
The cost of production of 1 kg
burfi under various treatments was calculated by considering cost of the finished product, the cost of the ingredients used in the preparation of pumpkin based
burfi was calculated as per the prevailing (2018-19) market price of ingredients (Table 4). The data showed that the cost of production 1 kg
burfi decreased as the level of pumpkin pulp was increased in the blend formulation. The miscellaneous charges were required
₹ 25 per 1 kg. The cost of
burfi would be lower when large scale or industrial scale production of
burfi is considered. The present investigation indicated that on the basis of sensory evaluation and chemical characterization, good quality
burfi can be prepared from blend comprising of 70:30, khoa: pumpkin pulp; the product was computed to be priced at
₹ 199.11/kg. The cost of cow
burfi containing pumpkin pulp per kg tended to decrease as the quantity of pumpkin pulp increased in the initial blend. Such result was comparable to that of
Bhosale et al., (2017) who reported that the cost of production of
burfi decreased when the level of bottle gourd added to
khoa increased. The cost of production for
burfi produced using 0 part of bottle gourd was
₹ 354.02 per kg while
burfi prepared from blend comprising of
khoa: bottle gourd paste (85:15) was
₹ 312.48 per kg (Table 4).
