Practices followed by halwais to manufacture fig burfi in Maharashtra, India

ABSTRACT

The fig burfi is a variety of burfi prepared and marketed in Maharashtra and a milk product preferred by the rich section of population. The preparation of fig burfi is a small scale industry and large variations were found in processing steps and ingredients used during manufacture of fig burfi. To know the variation in practices, twenty four halwais from semi-urban, urban and metro market were selected and information from them was collected on pre-structured questionnaires. Most of the halwais (66.67%) used vendor milk for preparation of fig burfi, however, they did not standardize the milk to any fat percentage. Majority of the halwais (70.83 %) used LPG as source of fuel and most of them used non jacketed karahi for preparation of fig burfi. None of the halwais showed preference for any variety or brand of fig to be added in manufacture of fig burfi. However, majority of halwais added dry chaffed fig at the rate 5 to 10 g per L. of milk at pat formation stage of khoa during the manufacture of fig burfi. The addition of synthetic flavour by the halwais was rarely found. Regarding marketing of fig burfi, 62.50 per cent of halwais cut the burfi in square shape pieces weighing about 30-35g. each, wrapped with parchment paper and packed in cardboard boxes. About 41.67 per cent of halwais stored the fig burfi till marketing at 16-200C and nearly half of the halwais did not store the product for more than 2 days, may be due to market demand for fresh fig burfi. The prevailing sale price of fig burfi was in the range of Rs. 150 to 250 per kg depending on the quality of product and location of shop in the market.

KEYWORDS

REFERENCES

Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. (2002). Technology of Indian milk products. A Dairy India publication, Delhi (India).
Arora S., Gawande H., Sharma V., Wadhwa B. George V. Sharma G. and Singh A. (2010). The Development of burfi sweetened with aspartame. Inter. J. of Dairy Tech. 63(1):127-135.
Chetna, R., Ravi, R. and Yella Reddy, S. (2010). Effect of processing variables on quality of milk burfi prepared with and without sugar. J. of Food Sci. & Tech. 47: 114-118.
Desai, U. T. and Kotecha, P. M. (1995). Handbook of Fruit Science and Technology. Marcel Dekker, Inc. New York. pp. 412-413.
Dharam Pal (2000). Technological advances in the manufacture of heat desiccated traditional dairy products – an overview. Indian Dairyman 52(10): 28-35
Dharam Pal and Narender, R. P. (2006). Development in the manufacture of traditional milk products. Lecture compendium: Development in traditional dairy products. 21st short course, Dec 10-30, 2006. CAS, NDRI, Karnal, pp. 18-25.
Dhumal, V. S., Adsule, R. N. and Chavan, U. D. (2003). Effect of different levels of sugar and skim milk powder on chemical composition and sensory properties of custard apple toffee. Beverage & Food World. 30: 43-44.
Dwarkanath, C. T. and Srikanta, S. (1977). Studies on the microbiological quality of traditional Indian sweetmeat products. J. Food Sci. & Technol. 14: 201-207
Gupta, V., Vijayalakshmi N., Ashwani, B., Anbarasu K., Vijayalakshmi, M. Indiramma, A., Rangarao, G. & Ramesh, B.S. (2010). Shelf life extension of coconut burfi – An Indian traditional sweet. J. of Food Quality. 33: 329-349 DOI: 10.1111/j.1745-4557.20010.00312.x
Hemavathy, J., Ramanna, B. R. and Potty, U. H. (1974). Studies on commercial burfi preparation. Some preliminary observations. Indian Food Packer. 28(3): 25-28.
Kadam, R.M., Bhabure, C.V., Burte, R.G. and Joshi, S.V. (2009) Process standardization for manufacture of mango burfi. Souvenir of national seminar on novel dairy and food products of the future. September, 2009 SMC College of Dairy Sci., Anand pp 177-183
Kathalkar, V.B. (1995). Milk ber pulp burfi like product. M.Sc. (Agri.) thesis, Submitted to M.A.U., Parbhani (MS), India.
Khan, M.A., Semwal, A.D. Sharma, G.K. Yadav, D.N. and Srihari, K.A. (2008) Studies on the development and storage stability of groundnut. J. of Food Quality 31: 612-626
Khandekar, S.V., Chavan, U.P. and Chavan, J.K. (2005). Preservation of pulp and preservation of toffee from fig fruits. Beverage and Food World. 32(1): 55-56.
Khedkar, J.N., Desale, R.J., Sakate, R.J. and Kotade, S.P. (2007). Use of fruit pulp in burfi. Souvenir. International conference traditional dairy foods. NDRI, Karnal. PP. 93.
Kute, L. S., Dengale, P. S. and Kadam, S. S. (2000). Studies on preservation of sapota pulp. Beverage and Food World. 27: 38-39
Misra, A. K. and Kuila, R. K. (1988). Microbiological quality of burfi and sandesh. Asian J. Dairy Res. 7(1): 51-55.
Matkar, S.P. and Deshmukh, B.R. (2007). Preparation of fig burfi. Souvenir. International conference on traditional dairy foods. NDRI, Karnal. PP. 79.
Patel, M. M. (1986). A study in peda manufacture. Indian Dairyman. 38(5): 253-257.
Patil, G.R. (2002). Present status of traditional dairy products. Indian Dairyman 54(2): 35-45
Pawar, P. T. (2001). Preparation and storage of toffees from sapota pulp. M.Sc. (Agri.) thesis, Mahatma Phule Krishi Vidyapeeth, Rahuri, (M.S.), India.
Rajorhia, G.S. (2000).Opportunities in production and marketing of khoa and its packaging. Indian Dairyman, 54(2):78-83
Ramesh, A. (2006). Challenges in machinery design for heritage foods in India. Indian Food Industry 25: 78-82.
Rao, S., Hemaprakash R.T. and Jayaraman K.S. (1993). Studies on development of cashewnut burfi. J. of Food Sci. & Tech. 3: 462-464
Reddy, C.R. and Rajorhia, G.S.(1992) Present status of peda and burfi technology - a review. Indian J. of Dairy Sci. 45(5): 220-225.
Sakate, R.J., Bhosale, D.N., Patange, D.D., Khedkar, C.D., Patil, M.R. (2004). Optimization of manufacturing technique for wood apple burfi. Indian J. Dairy Sci. 57(1): 21–25.
Sarkar, K., Ray, P. and Gathak, P.K. (2002). Effect of sodium and potassium metabisulphites on the shelf life of cow milk burfi. Indian J. of Diary Sci. 55(1): 79-82.
Sharma, G. K., Madhuro, C. V. and Arya, S. S. (1992). Studies on preparation, packaging and storage of besan (Bengalagram Flour) burfi. J. Food. Sci. & Tech. 29 (5): 289-295.
Sharma, G. K., Semwal, A. D., Mahesh C. and Murthi, M.C.N. (2003). Development and storage stability of moong dhal burfi. Indian Food Packer. 57: 69-78
Shobha, D. and Bharati, P (2007). Preparation of burfi from ber-A value addition. Karanatka J. of Agric. Sci. 20(2): 448-449
Suresh, I and Jha, Y.K. (1994). Optimization of the process for kalakand manufacture and extension of its shelf life. J. Food Sci. & Tech. 31(5): 389-394.
Thaware, R. B., Ingale, Y.M., Zinjarde, R.M., Rokde, S.N. and Atkari, M.V. (2009). Preparation of burfi from goat milk blended with varying level of different fruit pulps. Indian J. of Dairy Sci, 62(2): 267-271
Tofu, M. and Tofu, O. L. (1969). Anticancer substance from fig. Japanese Patent. 69 (12): 747.
Verma, B. B. and De, S. (1978). Preparation of chocsidu burfi from ghee-residue. Indian J. Dairy Sci. 81(4): 370.

Vijayalakshmi, N. S. Indiramma, A.R., Viswanath, P., Dattatreya, A. and Kumar, K. R.(2005). Extension of shelf life of burfi by packaging. J. of Food Quality. 28: 121-136.

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

Practices followed by halwais to manufacture fig burfi in Maharashtra, India

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