EFFECT OF MOISTURE CONTENT ON MIXING CHARACTERISTICS OF BURFI MELT AT AN ELEVETED TEMPERATURE

Article Id: ARCC5508
Citation :- EFFECT OF MOISTURE CONTENT ON MIXING CHARACTERISTICS OF BURFI MELT AT AN ELEVETED TEMPERATURE.Asian Journal Of Dairy and Food Research.2002.(21)
Khojare A.S.*, Kumar Bikram**, Kadu A.B.*, Patil M.R.*, Sarode A.R.*
Address : National Dairy Research Institute, Karnal-132 001, India

Abstract

Six different moisture content levels viz., 23, 26, 30, 32, 33 and 34% were tried for investigating mixing characteristics of burfi melt at an elevated temperature. Incremental trend of mixing and blending index was observed in relation to different blending times at 80 and 90°C temperatures. A moisture content of 23 to 30% in khoa was found to be optimum for burfi production.

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