* Faculty of Dairy Technology, Maharashtra UniversityC of Animal and Fishery Sciences, Nagpur Campus College of Dairy Technology Warud (Pusad) -445204 (M.S.).
** Principal Scientist, Division of Dairy Engineering, National Dairy Research Institute, Karnal-132001 (Haryana).
National Dairy Research Institute, Karnal-132 001, India
Six different moisture content levels viz., 23, 26, 30, 32, 33 and 34% were tried for investigating mixing characteristics of burfi melt at an elevated temperature. Incremental trend of mixing and blending index was observed in relation to different blending times at 80 and 90°C temperatures. A moisture content of 23 to 30% in khoa was found to be optimum for burfi production.
