Year: 2015 | Month: April | Volume 5 | Issue 1
Physicochemical Analysis and Sensory Evaluation of Burfi Enriched with Dried Date
Abstract:
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.
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