Preparation of khoa burfi using honey as a sweetening agent

DOI: 10.18805/ajdfr.v36i03.8967    | Article Id: DR-1178 | Page : 191-194
Citation :- Preparation of khoa burfi using honey as a sweetening agent.Asian Journal Of Dairy and Food Research.2017.(36):191-194
G.D. Deshmukh, G.K. Londhe, A.P. Naik and D.D. Thorat drnaikap@gmail.com
Address : Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
Submitted Date : 25-10-2016
Accepted Date : 14-08-2017

Abstract

Burfi is one of the most popular milk product of Indian origin, which is conventionally prepared by using sugar as sweetening agent with Khoa as base. In present study, khoa burfi was prepared using honey as sweetening agent in three different levels @ 10, 15 and 20% on the basis of khoa. The sensory evaluation of freshly prepared khoa burfi  using honey as sweetening agent was carried out by the panel of 7 judges. Samples were evaluated for flavour (10), body and texture (10) and colour and appearance (5) using 25 point score. The panel was also asked to judge the overall acceptability of the product by sum of all the scores (25). The highest sensory score was obtained for control khoa burfi prepared from sugar as sweetening agent followed by khoa burfi using honey as sweetening agent @ 15%. 

Keywords

Burfi Honey Khoa Sensory evaluation Sweetening agent.

References

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  3. ISI (1980). Indian StandardSpecification for Burfi. ISI, New Delhi.
  4. Ramanna, B.R.; Bhat, K.K.; Mahadevaiah, B.; Dwarkanath, C.T.; Dhanaraj, S.; Pottery, V.H. and Sen, D.P. (1983). Investigation on large scale preparation and preservation of milk burfi. J. Food. Sci. Technol. 20: 67-71. 

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