Department of Animal Husbandry and Dairy Science, College of Agriculture, M.K.V., Parbhani- 431 402, India
*Corresponding Author's E-mail: ravikorake@yahoo.co.in
Online published on 16 September, 2013.
An acceptable burfi was prepared using khoya from standardized bufallo milk added with 10 parts of pineapple pulp into 90 parts khoa sugar was mixed @30% by weight of khoa before heating. Pine apple burfi samples prepared with 10 parts pulp showed maximum sensory aeones. The titratable acidity got increased with higher proportions of added pineapple pulp. The art of production per kg of s was Rs. 120.
Burfi, Pinaple burfi
