1Department of Animal Husbandry & Dairying, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India
2Department of Animal Husbandry & Dairying, Banaras Hindu University, Varanasi, Uttar Pradesh, India
3Department of Animal Science & Dairy Science, Dr. D. Y. Patil College of Agriculture, Talsande, Maharashtra, India
4Department of Animal Science & Dairy Science, Sharad College of Agriculture, Jainapur, Maharashtra, India
*Corresponding author: PJ Sawant; Email: sawantpushkraj@gmail.com
The study was aimed at evaluating the quality of burfi enriched with dried date. Three samples of khoa-dried date blends viz. T1 (90:10), T2 (85:15), T3 (80:20) and control (T0) burfi was analyzed for physicochemical parameters and sensory attributes. The physicochemical composition of burfi was affected due to addition of dried date. The moisture, fat and protein contents decreased with increase in the amount of dried date while that of total solids and total sugar content recorded an increasing trend. Based on sensory analysis, the dried date burfi prepared with 15% dried date in treatment T2 scored highest sensory score. The cost of production of highly acceptable burfi enriched with dried date (T2) was `. 156.50 per kg.
Dried date, burfi, physicochemical analysis, sensory evaluation, economics
