Asian Journal of Dairy and Food Research, volume 31 issue 3 (september 2012) : 168 - 172

SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED IN VARANASI

Prasad Rasane, Arvind, Alok Jha*

Affiliations

¹Banaras Hindu University, Varanasi - 221 005, India

Submitted|
First Online |
doi

Cite article:- Rasane Prasad, Arvind, Jha* Alok (2025). SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED IN VARANASI. Asian Journal of Dairy and Food Research. 31(3): 168 - 172. doi: .

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

REFERENCES

Arora, S.; Gawande, H.; Sharma, V.; Wadhwa, K. B.; George, V.; Sharma, G. S. and Singh, A. K. 2010. The development of burfi sweetened with aspartame. Int. J. of Dairy Technol. 63 (1): 127-135.
BIS: 2785. 1964. Methods for analysis of hard cheese, processed cheese and processed cheese spread. Bureau of Indian Standards, Manak Bhawan, New Delhi.
Chetana, R.; Ravi, R. and Reddy, Y. S. 2010. Effect of processing variables on quality of milk burfi prepared with and without sugar. J. Food Sci. Technol. 47(1):114–118.
Gupta, S. K.; Patel, A. A.; Patil, G. R.; Desai, H. K. and Ghosh, B. C. 1993. Texture studies on selected Indian dairy products: composition-texture relationships. Int. Dairy Fed. Special Issue 176-182.
Gupta, S. K.; Patil, G. R.; Patel, A. A.; Garg, F. C. and Rajorhia, G. S. 1990. Instron texture profile parameters of khoa as influenced by composition. J. Food Sci. Technol. 27: 209–213.
Kamble, K.; Kahate, P. A.; Chavan, S. D. and Thakare, V.M. 2010. Effect of pineapple pulp on sensory and chemical properties of burfi. Veterinary World 3(7): 329-331.
Palit, C. and Pal, D. 2005. Studies on mechanization production and shelf life extension of burfi. Indian J. Dairy Sci. 58(1): 12-16.
Patil, G. R.; Patel, A. A.; Garg, F. C.; Rajorhia, G. S. and Gupta, S. K. 1990. Interrelationship between sensory and instrumental data on texture of khoa. J. Food Sci. Technol. 27 (3): 167-170.
Sakate, R. J.; Bhosale, D. N.; Patange, D. D.; Khedekar, C. D. and Patil, M. R. 2004. Optimization of manufacturing technique for wood apple burfi. Indian J. Dairy Sci. 57(1): 21-25.
Sarkar, K.; Ray, P. R. and Ghatak, P. K. 2002. Effect of sodium and potassium metabisulphites on the shelf life of cow milk burfi. Indian J. Dairy Sci. 55(2): 79-82.
Suresh, I. and Jha, Y. K. 1994. Sensory, biochemical and microbiological qualities of kalakand. J. Food Sci. Techol.
31: 330–332.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED IN VARANASI

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board