International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 2, Issue 10 (2015)

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


Baliram Singh Yadav, Shanta Peter

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.
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How to cite this article:
Baliram Singh Yadav, Shanta Peter. Studies on preparation of burfi from a blend of whole milk and soymilk. International Journal of Multidisciplinary Research and Development, Volume 2, Issue 10, 2015, Pages 615-618
International Journal of Multidisciplinary Research and Development