STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI.
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Date
2020-12-07
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Abstract
The present investigation entitled “STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI” was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 During present investigation burfi was prepared with different combinations of khoa prepared with cow milk and custard apple pulp as 100:00(T1), 95:05(T2), 90:10(T3), 85.15(T4) and 80:20(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement.
These ingredients of burfi i. e. khoa was prepared from milk received from cows and another hand custard apple pulp was prepared. The custard apple pulp was mix with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared.
For sensory evaluation the results revealed that overall acceptability scores obtained were 7.63, 7.90, 8.18, 7.75 and 7.35 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations up to 90 percent cow milk khoa and 10 percent custard apple pulp was found overall acceptable.
In reference to chemical analysis, it was found that, fat content were 20.63, 20.30, 19.98, 19.66, and 19.33 per cent., protein content of custard apple pulp burfi were 17.30, 16.44, 16.05, 15.66 and 14.79 per cent, total sugar content were 43.51, 44.91, 45.63, 46.34 and 47.28 per cent. Ash content were 3.28, 3.18, 3.11, 3.07 and 2.89 per cent, total solids content were 66.34, 64.32, 62.30, 60.29 and 58.27 per cent., moisture content were 33.66, 35.58, 37.70, 39.71 and 41.73 per cent for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, ash and total solids were normally decreased while total sugar and moisture were increase with increase in level of custard apple pulp.
The per kg cost of production of custard apple pulp burfi was decreased with increase in custard apple pulp levels i.e Rs. 211.15 (100% cow milk khoa), Rs. 208.05 (95:05 cow milk khoa and custard apple pulp) and Rs. 206.07 (90:10 cow milk khoa and custard apple pulp), Rs. 203.79 (85:15 cow milk khoa and custard apple pulp) and Rs. 201.66 (80:20 cow milk khoa and custard apple pulp) for the treatments T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e.T3 having Rs.206.07 cost per kg.
Description
The present investigation entitled was undertaken during the year 2019-2020. The purpose of present investigation was to investigate to standardize level of custard apple pulp in Burfi and determine the physio-chemical properties of Burfi blended with custard apple pulp and cost of structure.
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AWASARE, GAURAV BHAGWANDAS. (2020). Studies on utilization of custard apple (Annona squamosa) pulp in preparation of burfi. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., M. Sc. 2020. Print. xi, 70p. (Unpublished).