ECONOMICS OF PREPATATION OF MANGO BURFI

Article Id: ARCC2657 | Page : 196 - 198
Citation :- ECONOMICS OF PREPATATION OF MANGO BURFI.Asian Journal Of Dairy and Food Research.2008.(27):196 - 198
C.Y. Shelke, S.V. Baswade, B.C. Andhare, R.S. Mule and S.B. Adangale
Address : Department of Animal Husbandry and Dairy Science, College of Agriculture, Marathwada Agricultural University, Parbhani - 431 402, India

Abstract

Burfi is the most popular khoa based sweet all over India. Different varieties of burfi like nut burfi, chocolate burfi, coconut burfi, saffron burfi, rava burfi etc. are very much liked by the Indian population. Shelf life of burfi is more as compared to other milk sweets due to it's lower moisture content and higher total solids. In present investigation the cost structure for mango burfi was studied. The lowest cost was observed for plain burfi as compared to mango burfi with different mango pulp level. As the level of the mango pulp increase the cost of mango burfi also increased.

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References

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