International Journal of Agriculture, Environment and Biotechnology

  • Year: 2017
  • Volume: 10
  • Issue: 1

Optimization of anjeer, chicory and oats concentration for the preparation of prebiotic burfi

  • Author:
  • Yogesh Patel1, Prity Singh1,, Satya Prakash Yadav1, Smita Singh1, Dinesh Chandra Rai1
  • Total Page Count: 7
  • Page Number: 133 to 139

1Department of Animal Husbandry & Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India

Abstract

The present research work was carried to prepare a special anjeer, chicory, oat Burfi with improved product characteristics and consumer acceptability. Levels of different component were optimized using response surface methodology. Besides that, physico-chemical properties such as moisture, fat, carbohydrate, protein, ash and energy content were also analysed. Sensory evaluation of product was done on a 9 point hedonic scale by a panel of experts for color, body and texture, flavor, sweetness and overall acceptability. Fat, Protein, carbohydrate and ash content was respectively 16.6%, 11.55%, 57.86% and 3.06%. Per gram of Burfi provides 317kcal of energy. The color, body and texture, flavor, sweetness and overall acceptability of product was respectively 81.25%, 82.5%, 80.00%, 86.25% and81.25%.

A mixed proportion of anjeer, chicory and oats alongwith the richness of milk provides the essential nutrients as well as energy as required by the body.

Keywords

Burfi, Anjeer, Chicory, Oat, sensory evaluation, overall acceptability, RSM