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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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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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Original Research Articles

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.2018.7(8): 1610-1615
DOI: https://doi.org/10.20546/ijcmas.2018.708.184


Studies on Preparation, Sensory Evaluation and Cost Configuration of Potato (Solanum tuberosum) Flour Burfi
V.M. Ramteke*, V.G. Atkare and S.M. Khupse
Animal Husbandry and Dairy Science, College of Agriculture, Nagpur, India
*Corresponding author
Abstract:

The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi. The different levels of potato flour had a definite effect on improving the sensory quality like flavour, body and texture, colour and appearance also on overall acceptability of potato flour burfi. The score regarding the quality of cow milk burfi showed that the burfi prepared by utilizing cow milk khoa with 10 per cent potato flour had secured highest score (96.25 out of 100) and ranked as most acceptable product. Thus, it is inferred that a good quality cow milk burfi with utilizing potato flour can be prepared by 90% khoa + 10% potato flour and 30 per cent sugar (Costing Rs.389.51).


Keywords: Cow milk, Potato flour, Sensory evaluation, Cost configuration
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How to cite this article:

Ramteke, V.M., V.G. Atkare and Khupse, S.M. 2018. Studies on Preparation, Sensory Evaluation and Cost Configuration of Potato (Solanum tuberosum) Flour Burfi.Int.J.Curr.Microbiol.App.Sci. 7(8): 1610-1615. doi: https://doi.org/10.20546/ijcmas.2018.708.184