Vol. 7, Issue 5 (2019)
Sensory quality of red pumpkin (Cucurbita pepo L.) Burfi
Author(s): KD More and KD Chavan
Abstract: The experimental treatments prepared without addition of red pumpkin powder in the burfi (control) (T0), incorporation of 15 per cent (T1), 17 per cent (T2) and 19 per cent red pumpkin powder in the burfi (T3), and 30 per cent sugar. The mean sensory score for colour and appearance, consistency, flavour and overall acceptability ranged from 7.2 to 8.1, 7.4 to 7.9, 7.5 to 8.2 and 7.4 to 8.2, respectively for the treatments T0, T1, T2 and T3. The experiment was laid out in completely randomized design (CRD) with three replications for preliminary and five replications for experimental trials.
Pages: 1323-1326 | 306 Views 112 Downloads
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How to cite this article:
KD More, KD Chavan. Sensory quality of red pumpkin (Cucurbita pepo L.) Burfi. Int J Chem Stud 2019;7(5):1323-1326.
