ABSTRACT
6%) by weight of milk without addition of cane sugar and control sample (To) without addition
of honey and with addition of recommended level of cane sugar (30% by weight of khoa). There
was no significant difference in score for flavour, colour and appearance and body and texture of
khoa burfi of different treatments. However, overall acceptability score showed significant
variation due to treatments. The most acceptable burfi score 7.98 was for treatment (T2) i.e.
burfi prepared by blending of 5 per cent honey. This was followed by control (T0) scoring 7.95
and (T1) 4 per cent honey scoring 7.77. The lowest score was 7.53 observed in burfi made with
6 per cent honey (T3). The cost of ingredients only was taken to indicate the cost of honey burfi
production. Increase in the level of honey was observed to increase the cost of honey burfi
production. The cost of honey burfi production under T0, T1, T2 and T3 was Rs. 107.88, Rs.
114.64, Rs. 122.82 and Rs. 131.16 per kg burfi, respectively
REFERENCES
- De, S. (1982). Outline of Dairy Technology, 2nd Ed. Oxford University Pres, New Delhi : 9, 385, 392, 399, 516.
- IS: 6273 (Part-II) (1971). Guide for Sensory Evaluation of Food. Methods and evaluation cards. Indian Standard
- Institution, Manak Bhavan, New Delhi.
- Nikam, S.B. (1996). Studies on preparation of mango burfi. M.Sc. (Agri.) Thesis M.P.K.V., Rahuri (M.S.), India.
- Pal, D. and Gupta, S.K. (1985). Sensory evaluation of Indian Milk products. Indian Dairyman. 37(10): 465-475.
- Ramanna, B.R. and Bhat, K.K.; Mahadevaiah, B.; Dwarkantha, C.T.; Dhanaraj, S.; Pottery, V.H. and Sen, D.P.
- (1983). Investigation of large scale preparation and preservation of milk burfi. J. Fd. Sci. Technol. 20: 67-71.
- Sangita Kumar and Srevastava (2000), Nutritive value of malled flavours of hunger millet genotypes and their use in
- the preparation of burfi. J.Ed. Sci Technol. 37 : 419-422.
- Snedecor, G.W. and Cochran, W.G. (1994). Statistical Method. 6th Edn. Oxford and I.B.H. Pub. Co., Calcutta, India.
- Srivastava, K.P. (1996). A text book of applied entomology. Kalyani Publishers, New Delhi. Vol. II : 432-433.
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.