Vol. 6, Issue 4 (2018)
Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of burfi.
Author(s): GY Tulavi, GK Londhe and SS Sankpal
Abstract: The objective of this study was to examine the effect of inulin on chemical, organoleptic, microbial and rheological properties of burfi. It is observed that addition of inulin content in burfi up to 7% level in khoa had significantly (P<0.05) decreases moisture, fat, protein, total carbohydrates content in burfi whereas, ash, fiber, total solids content increases significantly (P<0.05) as compare to control. It was observed that addition of inulin had significant (P<0.05) effect on body and texture as compare to flavour, color and appearance, sweetness and overall acceptability of the burfi. In respect to the microbiological properties, increasing the level of inulin decreases the Total Plate Count and Yeast and Mould count in burfi. Incorporation of inulin influenced the rheological properties of burfi. As the level of inulin increases it significantly (P<0.05) increases the hardness, cohesiveness, gumminess and chewiness of burfi as compare to control whereas, adhesiveness and springiness decreases. Our results suggest that inulin can be added into burfi up to 7% without affecting its overall quality characteristics.
Pages: 2335-2339 | 365 Views 71 Downloads
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How to cite this article:
GY Tulavi, GK Londhe, SS Sankpal. Effect of addition of inulin on chemical, organoleptic, microbiological and rheological properties of burfi.. Int J Chem Stud 2018;6(4):2335-2339.
