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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 3040-3046
DOI: https://doi.org/10.20546/ijcmas.2019.804.350


Study on Preparation Procedure and Standardization of Recipe of Tikhur Burfi blended with Cashew Nut Kernel
Nisha Chandel1, Deo Shankar Ram1, Mangal Singh Paikra1, Chetna Banjare2 and Namrata Patel3
1Department of Vegetable Science,
3Department of Soil Science, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), India
2Krishi Vigyan Kendra Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.), India
*Corresponding author
Abstract:

An investigation was conducted at Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand, Jagdalpur, Bastar, Chhattisgarh in Horticultural laboratory under AICRP on Tuber Crops. The experiment was undertaken during 2016 and 2017. The experiment was laid out in Completely Randomized Design in which 11 treatments tested in three replications for identification of best recipe for preparation of blended tikhur Burfi. Tikhur Burfi was prepared in Horticulture laboratory for evaluation of best recipe among 11 different treatments. The different recipe combination of tikhur starch, cashew nut kernel sugar and water in 11 treatments were taken to standardize the recipe. The results clearly indicated that the highest score was also awarded to recipe T10 for sweetness. Highest score of 8.31 was awarded by panel of 11 judges after organoleptic taste of tikur Burfi to treatment T10=50 parts tikhur powder by weight+50 parts cashew nut kernel. The hedonic scale rating of treatment T10 was awarded liked very much (LVM) and liked slightly (LS) after 2 days interval of storage by Judges. The highest score was awarded to treatment T10 for its, flavour, fibrousness sweetness, texture and moisture content and similarly T9 also recorded. Highest score was also awarded to treatment T10 for overall acceptability just after preparation and after 14 days storage by panel of judges. On the basis of above findings it can be concluded that the treatment or recipe combination T10=50 parts tikhur powder by weight+ 50 parts cashew nut kernel was best for the preparation of blended tikhur Burfi.


Keywords: Tikhur, Curcuma angustifolia Roxb., Tikhur barfi, Organoleptic score, Hedonic scale rating, Recipe
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How to cite this article:

Nisha Chandel, Deo Shankar Ram, Mangal Singh Paikra, Chetna Banjare and Namrata Patel. 2019. Study on Preparation Procedure and Standardization of Recipe of Tikhur Burfi blended with Cashew Nut Kernel.Int.J.Curr.Microbiol.App.Sci. 8(4): 3040-3046. doi: https://doi.org/10.20546/ijcmas.2019.804.350