Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810052706
Authors: Satav, Yogesh Laxman
Advisor: Narwade, S. G.
Title: Studies on preparation of burfi blended with walnut powder
Publisher: Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Language: en
Type: Thesis
Pages: 82
Agrotags: null
Keywords: Organoleptic, Turmeric, Harvesting, Microbial, Ambient
Abstract: The present study was carried out on “Studies on preparation of burfi blended with walnut powder”. The research was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year 2013-14. Burfi was prepared from buffalo milk (standardized with 5.5 % fat and 9 % SNF) with constant level of sugar (30 per cent by weight of khoa) and different levels of walnut powder (2,4, 6 and 8 per cent by weight of khoa). It was observed that the overall acceptability score for treatment Ti, T2, T3, T4 and T5 were 8.76, 8.45, 8.16, 7.80 and 7.50 respectively. As the level of walnut powder in burfi increases the overall acceptability score decreases. The highest score for overall acceptability was found to be 8.76 for 2% walnut powder (like extremely) and lowest score was found to be 7.50 (like moderately to like very much). On an average walnut powder burfi of treatment Ti, T2, T3> T4 and T5 c6ontained moisture 16.85, 16.59, 16.33, 16.07 and 15.82 per cent; fat 21.95, 22.79, 23. 3, 24.74 and 25.3 lper cent; protein 14.90, 15.30, 15.70, 16.00 and 16.32 per cent; ash 2.50, 2.60, 2.77.2.85 and 2.92 per cent; carbohydrate 43.80, 42.72, 42.57, 40.60 and 39.64 and total solids 83.15,83.41, 83.67, 83.92 and 84.18 per cent, respectively. Burfi sample was evaluated for textural qualities viz., Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness of the treatment (Ti) was 0.4623, 0.1834, 0.003, 15.051, 0.0847 and 1.2748 for treatment T2 was 0.4650, 0.1141, 0.000,15.201, 0.0530 and 0.8056 for treatment T3 was 0.4807, 0.1596, 0.000, 15.149, 0.0767 and 1.1619 and for treatment pj^sv0.5414, 0.1083, 0.000, 15.160, 0.0586 and 0.8893 Ts was 1.1939, 0.1056, 0.001, 14.727, 0.1260 and 1.8556 respectively. The cost of control burfi was found to be lowest for Ti as Rs. 232.00 per kg. The highest cost was recorded for treatment T5 as Rs. 272.83 per kg. The cost for treatment T2, T3 and T4 were Rs. 249.40, 257.21 and Rs. 265.00 per kg, respectively. As the level of walnut powder in burfi increases the cost of production increases. The cost of production of a most acceptable burfi i.e. 2 % walnut powder was 249.40/Kg.
Subject: Dairy Technology
Theme: Agriculture
These Type: M.Sc
Issue Date: 2014-05-31
Appears in Collections:Thesis

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