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Asian Journal of Dairy and Food Research

SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED IN VARANASI

Article Id: ARCC711 | Page : 168 - 172
Citation :- SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED IN VARANASI.Asian Journal of Dairy and Food Research.2012.(31):168 - 172
Prasad Rasane, Arvind and Alok Jha* alok_ndri@rediffmail.com
Address : Banaras Hindu University, Varanasi - 221 005, India

Abstract

Plain, Radha priya and chocolate burfi samples were collected from three local markets of Varanasi (India). The samples were evaluated for their textural and sensory qualities. Textural properties included adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience.  Sensory attributes such as colour and appearance, body and texture, flavour, sweetness and overall acceptability of the samples were also analysed. The sensory scores for body & texture (6.78-7.14) of plain burfi varied significantly, (p samples signifies that chewiness (-0.839; pence (0.997, psiveness (0.976, ply correlated with moisture content of burfi.

Keywords

Plain burfi Radha priya burfi Chocolate burfi Textural properties Sensory properties.

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