Vol. 8, Issue 1 (2020)
Effect of different levels of green chickpea (Cicer arientinum l.) and sugar on physico-chemical constituents of Burfi
Author(s): Kamble Kalyani Baburao, DK Kamble and VB Jaybhay
Abstract: The research work on effect of different combination of green chickpea and sugar on physico-chemical properties of burfi, was conducted during 2018-2019 in the Division of Animal Husbandry and Dairy Science, Rajarshee Chhatrapati Shahu Maharaj College of Agriculture, Kolhapur. The different levels of green chickpea were @2(H1), 4(H2) and 6(H3) per cent and two levels of sugar viz., 25 (S1) and 30 (S2) per cent in the burfi. The data revealed that moisture, fat, protein, reducing sugar, non-reducing sugar and acidity of green chickpea burfi was increased with increase in level of green chickpea and decreased with increase in sugar level but only non-reducing sugar increased with increase in sugar level. The effect of sugar on acidity and pH was non-signifcant. Thus, it is inferred that a good quality green chickpea burfi can be prepared by using 4 per cent green chickpea and 25 per cent sugar of khoa (H2S1).
DOI: 10.22271/chemi.2020.v8.i1j.8333
Pages: 649-656 | 575 Views 132 Downloads
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How to cite this article:
Kamble Kalyani Baburao, DK Kamble, VB Jaybhay. Effect of different levels of green chickpea (Cicer arientinum l.) and sugar on physico-chemical constituents of Burfi. Int J Chem Stud 2020;8(1):649-656. DOI: 10.22271/chemi.2020.v8.i1j.8333
