Asian Journal of Dairy and Food Research, volume 21 issue 2 (june 2002) :

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

Khojare A.S.*, Kumar Bikram**, Kadu A.B.*, Patil M.R.*, Sarode A.R.*
1National Dairy Research Institute, Karnal-132 001, India
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Cite article:- A.S.* Khojare, Bikram** Kumar, A.B.* Kadu, M.R.* Patil, A.R.* Sarode (2024). EFFECT OF MOISTURE CONTENT ON MIXING CHARACTERISTICS OF BURFI MELT AT AN ELEVETED TEMPERATURE. Asian Journal of Dairy and Food Research. 21(2): . doi: .
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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