Studies on Preparation, Sensory Evaluation and Cost Configuration of Potato (Solanum tuberosum) Flour Burfi

Ramteke, V.M.; Atkare, V. G.; Khupse, SM

doi:10.20546/ijcmas.2018.708.184

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“…The highest score (18.52 out of 20.00) for colour and appearance was obtained for burfi prepared with 30 parts of pumpkin pulp (T 3 ). This result was comparable to that of Ramteke et al (2018) who reported that, The highest score (18.50 out of 20) for colour and appearance was obtained by burfi prepared with 90 parts of cow milk khoa + 10 parts of potato flour. The lowest score (15.75 out of 20) was obtained by burfi prepared with 80 parts of cow milk khoa + 20 parts of potato flour.…”

Section: Effect Of Addition Of Pumpkin Pulp On the Sensory Attributes...supporting

confidence: 88%

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Kolwate

Uikey

Shegokar

2021

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Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi’s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.

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Section: Effect Of Addition Of Pumpkin Pulp On the Sensory Attributes...supporting

confidence: 88%

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Kolwate

Uikey

Shegokar

2021

View full text Add to dashboard Cite

show abstract

Studies on Preparation, Sensory Evaluation and Cost Configuration of Potato (Solanum tuberosum) Flour Burfi

Cited by 1 publication

References 1 publication

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

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Studies on Preparation, Sensory Evaluation and Cost Configuration of Potato (Solanum tuberosum) Flour Burfi

Cited by 1 publication

References 1 publication

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Contact Info

Product

Resources

About

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure