Vol. 7, Issue 1 (2019)
Effect of peanut powder on sensory and chemical properties of optimized burfi
Author(s): Preeti Yadav, DC Rai, Uday Pratap Singh and Vikas Patel
Abstract: Burfi is a popular khoa based confection and it’s containing considerable amount of milk solids. Amongst the traditional milk products, khoa is an important indigenous heat coagulated, partially dehydrated milk product which is very popular in large section of population throughout the country. Indian milk product, it is prepared by continuous boiling of milk until desired concentration (65-72% T.S.) and texture is attained. Buffalo milk is preferred for making khoa because it gives a product with soft body and smooth texture. The present investigation shows that Process optimization for the development of burfi incorporated with peanut†In laboratory experiment conducted to process for manufacturing of burfi enriched with peanut powder, sugar and burfi as main ingredients were optimized by applying response surface methodology. The best formulation was experiment no. 6 with 10% peanut powder, 20% sugar and 80% khoa on sensory and physico-chemical properties basis. Peanuts are considered as a vital source of nutrients. Nutrition plays an important role in growth and energy gain of living organisms. Peanuts are rich in calories and contain many nutrients, minerals, antioxidants, and vitamins that are essential for optimum health. Due to presence of Peanut nutritional value of burfi is increased as compare to other burfi available in market it is cheap and nutritious too.
Related Graphics: Click here for more related graphics
Fig. 1: (A)surface plot of color and appearance vs peanut, sugar, (B) surface plot of flavour vs peanut, sugar
Fig. 2: (C) surface plot of taste vs sugar, peanut, (D) surface plot of flexibility vs peanut, sugar
Fig. 3: Surface plot of oaa vs sugar, peanut
Pages: 168-173 | 649 Views 68 Downloads
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How to cite this article:
Preeti Yadav, DC Rai, Uday Pratap Singh, Vikas Patel. Effect of peanut powder on sensory and chemical properties of optimized burfi. Int J Chem Stud 2019;7(1):168-173.
