Vol. 8, Issue 6 (2020)
Study on preparation procedure and storage study of water chestnut burfi blended with cashew nut kernel
Author(s): Sweety Tigga, Annu Verma, Gunjeshree Gond and Oshin Pali
Abstract: The present study was undertaken with the objective of preparation procedure of burfi storage study and acceptable sensory properties. The experiment was laid out in Completely Randomized Design in which 11 treatments tested in 3 replications. The different recipe combination of water chestnut powder, cashew nut powder, sugar and water in 11 treatments were taken to standardize the recipe. Sensory evaluation was done on 9 point Hedonic scale in terms of appearance, flavour, texture, moisture, sweetness and overall acceptability. The results was clearly indicated that the highest score of 8.05 under T9 the recipe, i.e. T9-55 parts water chestnut powder by weight + 45 parts cashew nut kernel while lowest score 6.71 was reported the treatment T2-90 parts water chestnut powder + 10 parts cashew nut kernels. The maximum storability of water chestnut burfi was observed in treatment T9 and T10 for 9 days, which was significantly superior to all other treatments. The minimum storability was recorded in treatment T0 for 4 days.
DOI: 10.22271/chemi.2020.v8.i6n.10890
Pages: 962-964 | 587 Views 162 Downloads
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How to cite this article:
Sweety Tigga, Annu Verma, Gunjeshree Gond, Oshin Pali. Study on preparation procedure and storage study of water chestnut burfi blended with cashew nut kernel. Int J Chem Stud 2020;8(6):962-964. DOI: 10.22271/chemi.2020.v8.i6n.10890
