STUDY ON THE INFLUENCE OF INCORPORATION OF GHEE RESIDUE ON QUALITY OF BURFI
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Date
2017
Authors
Bhavin chaudhary
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DEPARTMENT OF DAIRY TECHNOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND
Abstract
Ghee residue is a nutrient dense product contributing to the high amount of proteins, fat, carbohydrates and minerals. In addition to contributing to nutrients, ghee residue is also a rich source of anti-oxidants. Therefore, the present study was aimed to utilize ghee residue for the development of Burfi having good nutritive value at less cost and help in the utilization of this industrial waste.
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