International Journal of Multidisciplinary Research and Development


ISSN Online: 2349-4182
ISSN Print: 2349-5979

Vol. 2, Issue 10 (2015)

Studies on preparation of burfi from a blend of whole milk and soymilk

Author(s): Baliram Singh Yadav, Shanta Peter
Abstract: Experimental Burfi from a blend of Whole Milk and Soymilk samples were prepared and evaluated for various quality (sensory, chemical and microbial) parameters. The minimum score obtained by sample T1 (8.12 ± 0.05) and T2 was graded as “liked very much”. About the chemical parameters the Fat content in Control and Experimental burfi sample T0, T1, T2 and T3 differed significantly (P < 0.05). The fat content of Control and Experimental burfi in T3 was lowest (20.22%) while it was highest in T0 (21.35%). The protein content of Control and Experimental burfi in T0 was lowest (13.35%) while it was highest in T3 (14.59%). Ash content in Control and Experimental burfi sample T0, T1, T2 and T3 differed significantly (P < 0.05). The ash content of Control and Experimental burfi in T0 was lowest (2.35%) while it was highest in T3 (3.25%). The carbohydrate content of Control and Experimental burfi in T0 was lowest (44.61%) while it was highest in T3 (45.54%). The total solid content of Control and Experimental burfi in T0 was lowest (81.68%) while it was highest in T3 (83.61%). The acidity content of Control and Experimental burfi in T0 was lowest (0.25%) while it was highest in T3 (0.58%). Sensorily best sample (T2) was considered. The SPC was observed highest in T3 (2220 cfu/gm) while it was lowest in T1 (1520 cfu/gm). Coliforms was nil which is an indicative that means hygienic conditions were followed during production, processing, handling and storage.
Pages: 615-618  |  1132 Views  541 Downloads
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