Asian Journal of Dairy and Food Research, volume 31 issue 1 (march 2012) : 5 - 8


S.M. Shete, B.K. Pawar, D.M. Choudhari, D.K. Kamble
1Department of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri-413 722, India
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Cite article:- Shete S.M., Pawar B.K., Choudhari D.M., Kamble D.K. (2024). QUALITY OF DIFFERENT TYPES OF BURFI SOLD IN AHMEDNAGAR MARKET. Asian Journal of Dairy and Food Research. 31(1): 5 - 8. doi: .
The organoleptic, chemical and microbial quality of different types of burfi sold in Ahmednagar market (Maharashtra) were studied. The Fig burfi was liked very much by the panel of judges while Mango burfi liked least. Market burfi samples were found to carry moisture 17.10 to 25.87 per cent, total solids 74.13 to 82.90 per cent, fat 10.05 to 18.02 per cent, protein 7.94 to 16.01 per cent, total sugar 48.05 to 55.25 per cent, free fatty acids 0.21 to 0.23 per cent and ash 1.70 to 2.93 per cent, Plain burfi had higher standard plate count and coliform count plain burfi. Yeast and mould count were higher in sample The burfi samples showed considerable variation in sensory, chemical and microbial qualities.
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