Asian Journal of Dairy and Food Research, volume 29 issue 3/4 (sep/dec 2010) : 180 - 184

ASSESSMENT OF ORGANOLEPTIC CHARACTERISTICS AND COST OF PRODUCTION OF BURFI PREPARED BY USING HONEY AS NATURAL SWEETENER

V.S. Kadam, R.M. Kadam, D.M. Choudhari, B.K. Pawar

Affiliations

¹Department of Animal Science and Dairy Science, MPKV, Rahuri – 413 722, India

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Cite article:- Kadam V.S., Kadam R.M., Choudhari D.M., Pawar B.K. (2024). ASSESSMENT OF ORGANOLEPTIC CHARACTERISTICS AND COST OF PRODUCTION OF BURFI PREPARED BY USING HONEY AS NATURAL SWEETENER. Asian Journal of Dairy and Food Research. 29(3): 180 - 184. doi: .

ABSTRACT

Burfi was prepared with different levels of honey i.e. treatments T1, T2 and T3 (4%, 5% and
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

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

ASSESSMENT OF ORGANOLEPTIC CHARACTERISTICS AND COST OF PRODUCTION OF BURFI PREPARED BY USING HONEY AS NATURAL SWEETENER

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