1Warner School of Food and Dairy Technology, Sam Higgin bottom Institute of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India-211007
2Department of Food Process Engineering, Vaugh School of Agriculture Engineering Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad, 211007, Uttar Pradesh
3School of Forestry and Environment, Sam Higginbottom Institute of Agriculture Technology & Sciences, Allahabad, Uttar Pradesh, India-211007
*email: sandeeprout1988@gmail.com
Online published on 9 December, 2016.
Burfi is one of Khoa based indigenous milk product and is highly nutritious product as it contain almost all milk solids in concentrated form easily digestible carbohydrates and variety of other additives. Pineapple has many nutritional and health benefits therefore its fortification will enhance the quality of burfi, one of the most liked based sweet, and pineapple is good source of sugar and various vitamins like A, B and C. Sensory evaluation of the prepared pineapple burfi were carried out using the nine point hedonic scale. The fat, moisture, TS, ash, protein, carbohydrate were determined. Burfi prepared from khoa and pineapple pulp 10% (T1) treatment, 20% (T2) treatment, 30% (T3) treatment respectively. Pineapple burfi, in the percentage of 10% T1 treatment was found to be best in terms of flavour and taste as well as was found to be best overall acceptability results, the nutritional composition of pineapple burfi, in terms of moisture and carbohydrate percentage of 30% T3 is the best treatment.
Microbiological, Organoleptic, physico chemical
