National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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). On an average black gram flour burfi of treatments T1, T2, T3, T4 and T5 contained moisture 15.90, 15.50, 14.90, 14.35 and 13.30 per cent, fat 20.88, 19.52, 18.63, 17.93 and 16.95 per cent, protein 14.60, 15.63, 16.03, 16.54 and 16.94 per cent, ash 2.45, 2.52, 2.59, 2.64 and 2.72 per cent, total solids 84.10, 84.50, 85.10, 85.65 and 86.70 per cent, crude fiber 0.15, 0.16, 0.17, 0.20 and 0.21 per cent, total sugar 46.17, 46.83, 47.85, 48.54 and 50.09 per cent, titratable acidity 0.539, 0.525, 0.502, 0.487 and 0.474 per cent L.A., pH 6.44, 6.62, 6.68, 6.79 and 6.88 respectively. In textural parameters, hardness ranges from 0.617 to 1.827 kg, cohesiveness 2.192 to 1.333, adhesiveness -0.001 to -0.005 kg, springiness were 1.5068 to 1.4304 mm, gumminess scored 1.352 to 2.435 and chewiness ranges from 2.037 to 3.483 for treatments T1, T2, T3, T4 and T5 respectively.
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