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Effect of Sensory Properties, Shelf Life and Cost of Production on Black Gram (Vigna mungo) Flour Burfi

DOI: 10.18805/ajdfr.DR-1891    | Article Id: DR-1891 | Page : 231-236
Citation :- Effect of Sensory Properties, Shelf Life and Cost of Production on Black Gram (Vigna mungo) Flour Burfi.Asian Journal of Dairy and Food Research.2022.(41):231-236
S.P. Patil, S.G. Narwade, G.K. Londhe, R.A. Patil patilsheetal1801@gmail.com
Address : Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
Submitted Date : 11-02-2022
Accepted Date : 6-04-2022

Abstract

Background: Among the traditional dairy products, burfi is the most popular khoa based confection in Indian subcontinent. Burfi has special importance in different functions like birthday, anniversary, wedding, etc. Consumers in India are becoming more health conscious and demand for healthier food because of rise in disposable income, educational level and awareness of nutrition. In wedding ceremony, now a days, besan burfi is famous instead of laddoos because of nutrition in pulses. Therefore, black gram can be also used in burfi due to it is rich in protein and having best results against many diseases in humans.
Methods: Burfi was prepared from milk with constant level of sugar (30 per cent by weight of khoa) and different levels of black gram flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). Properly blending khoa and sugar with black gram flour on low flame and then cut into pieces after setting.
Result: The overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.27, 8.38, 8.51, 8.03 and 7.64 respectively. Burfi sample was evaluated for storage study conducted at room (30±2oC) temperature and refrigerated (7±2oC) temperature conditions. The cost of production of burfi with black gram powder was Rs. 255.38, Rs. 252.45, Rs. 249.62, Rs. 246.90 and Rs. 244.28 per kg for treatment T1, T2, T3, T4 and T5 respectively.

Keywords

Black gram Burfi Cost Flavour Product Pulses Sensory Shelf life

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