Physicochemical Analysis and Sensory Evaluation of Burfi Enriched with Dried Date

Patil, Ranjit V.; Sawant, Pushkraj; Sawant, Dhruvaraj N.; Todkar, Sachin R.

doi:10.5958/2277-940x.2015.00022.4

Cited by 6 publications

(3 citation statements)

References 3 publications

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“…Under room temperature rate of protein content increased in burfi was higher as compare to storage under refrigerated condition, this might be due to fast evaporation of moisture from burfi and increasing trend in total solids. The present results are supported by the results noted by Patil et al [5] which determine the chemical composition of burfi during interval of storage and observed that protein content was increased from 14.90 to 16.30 percent in market burfi. Shrivas et al [3] observed that there was a progressive increase in protein content of rava burfi with increase in storage period at 30 ± 2°C and 7 ± 2°C which was found to be significant.…”

Section: Proteinsupporting

confidence: 92%

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Shende,

Wankhade,

Atkare

et al. 2024

EJNFS

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In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.

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Section: Proteinsupporting

confidence: 92%

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Shende,

Wankhade,

Atkare

et al. 2024

EJNFS

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“…This can be explained by the fact that edible film packaging is not hermetic, thus allowing moisture from the surrounding environment to enter the product. This finding is supported by [14], who found that temperature, relative humidity, and moisture content determine the storage time. The shelf life of condensed milk at a storage time of up to 30 days shows that fluctuations in moisture content occur [15].…”

Section: Moisture Contentsupporting

confidence: 64%

Application of Edible Film Whey with Curcuma domestica Val Extract to Caramel Candy: Storage Time and Temperature Study

Juliyarsi,

Melia,

Setiawan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study aimed to explore caramel candy with edible film whey as packaging and evaluate the effects of interaction time (7, 14, and 21 days) and storage temperature (room and refrigerator) on nutritional value (moisture, protein, fat, and ash content) and sensory properties (taste, color, aroma, and texture). The results showed a significant difference (P<0.05) in storage time for moisture and fat content, but not significantly different (P>0.05) in protein and ash content. In the sensory evaluation, the difference in storage time and temperature did not affect the sensory properties (color, aroma, and texture), except for the taste parameters. In conclusion, caramel candy can be wrapped in edible films with the addition of Curcuma domestica Val extract at a storage time of up to 14 days at refrigerator temperatures.

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“…L value reduced to about 8 and 14% from the initial value in dessert stored at refrigerated and room temperatures, respectively (Table 2). It was observed that dessert stored at room temperature was darker in color which might be due to degradation of color pigments due to higher exposure to light at room temperature conditions (Patil et al, 2015; Singh et al, 2022). The a (redness) and b (yellowness) values also followed the similar trend (Table 2).…”

Section: Shelf‐life Studiesmentioning

confidence: 99%

Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf‐life studies

Singh

Aggarwal

Kaur

et al. 2022

Food Processing Preservation

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The present study aimed at preparing date‐based dessert in which milk solids were replaced by date paste at 50% to 70% levels to enhance the quality of formulated dessert. Developed formulations were found rich in natural sugars, bioactive constituents, and minerals which were further confirmed using inductively coupled plasma atomic emission spectroscopy. The effect of storage on quality of selected product (50% date pulp and 50% milk solids) under room (25 ± 2°C) and refrigerated (4 ± 2°C) temperatures was studied. The moisture content, water activity, total and reducing sugars and bioactive constituents decreased significantly (p < .05) while titratable acidity, free fatty acids, antioxidant activity, hardness of texture, and yeast and mold count increased with advancement of storage at both temperatures. Except moisture, the extent of quality changes was rapid during room temperature storage. Developed product was shelf stable up to 21 days under room temperature and up to 28 days under refrigeration conditions, respectively. Novelty impact statement The developed date‐based dessert with enhanced functionality and shelf stability had improved mineral profile, bioactive constituents and antioxidant activity compared to control (traditional milk‐based dessert). Shelf life of the date‐based dessert increased manifolds (from 4 to 21 days) compared to control at room temperature. The developed nutritious date dessert can serve as a healthy sweet meal for people who cannot resist sweets after meals.

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Physicochemical Analysis and Sensory Evaluation of Burfi Enriched with Dried Date

Cited by 6 publications

References 3 publications

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Application of Edible Film Whey with Curcuma domestica Val Extract to Caramel Candy: Storage Time and Temperature Study

Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf‐life studies

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