International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1562) Last page : (1567)
Article doi: http://dx.doi.org/10.18782/2320-7051.6061
Preparation of Khoa Burfi Blended with Alphonso Mango Pulp
Kadam R. M.1*, Bhambhure C. V.2, Patil V. N.3 and Sonali Jadhav4
Department of Animal Husbandry and Dairy Science,
Dr. BSKKV, Dapoli, Dist: Rtanagiri 415 712 State: Maharastra (India)
*Corresponding Author E-mail: kadamramchandra_2007@rediffmail.com
Received: 22.11.2017 | Revised: 18.12.2017 | Accepted: 23.12.2017
ABSTRACT
The Traditional dairy product and sweets are Integral part of Indian heritage. India is largest milk producing country in word with 155.5 million tones milk production (GOI, 2015-16). There is scope for expanding and improving the indigenous confections by introducing a variety of products adopting improved methods and technology. It is estimated that about 6.5 per cent of total milk produced in India is converted into khoa and condensed milk. Amongst the khoa based sweets; burfi and pedha are very popular. Now days mango fruit pulp containing burfi is gaining popularity amongst consumers due to its flavour and nutritional value. Therefore, it was envisaged to see the acceptability of highly acceptable mango burfi can Prepared from Buffalo milk utilizing 15% mango pulp (w/v of milk) 5% sugar (w/v of milk) and 0.15% turmeric powder (w/v of milk), Incorporoting them at pat formation stage of khoa making. The product is shelf stable up to 6 days at ambient storage temperature which was 3 time shelf of control burfi.
Key word: Buffalo milk, Khoa, Sensory evaluation, Mango pulp, Statistical analysis and Turmaric etc.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Kadam, R.M., Bhambhure, C. V., Patil, V.N. and Jadhav, S., Preparation of Khoa Burfi Blended with Alphonso Mango Pulp, Int. J. Pure App. Biosci. 5(6): 1562-1567 (2017). doi: http://dx.doi.org/10.18782/2320-7051.6061
