STUDIES ON UTILIZATION OF GUAVA (Psidium guajava) PULP IN PREPARATION OF BURFI.
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Date
2020-12-07
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Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The present investigation entitled “STUDIES ON UTILIZATION OF GUAVA (Psidium guajava) 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 guava 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 guava pulp was prepared. The guava 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 7.00, 7.05, 8.00, 7.03 and 6.90 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 guava pulp was found overall acceptable.
In reference to chemical analysis, it was found that, fat content was 18.81, 18.12, 18.00, 17.88, and 17.77 per cent., protein content of guava pulp burfi was 13.75, 13.60, 13.57, 13.50 and 13.45., total sugar content was 34.78, 34.22, 33.79, 32.69 and 31.65 per cent. Ash content was 2.45, 2.48, 2.64, 2.69 and 2.75 per cent, total solids content was 68.76, 67.34, 66.55, 65.94 and 65.12 per cent., moisture content was 29.71, 30.50, 30.95, 31.16 and 31.34 per cent for the treatment T1, T2, T3, T4 and T5, respectively. In short fat, protein, total sugar and total solids were normally decreased while Ash and moisture were increase with increase in level of guava pulp.
The per kg cost of production of guava pulp burfi was decreased with increase in guava pulp percent i.e Rs. 211.15 (100% cow milk khoa), Rs. 205.55 (95:05 cow milk khoa and guava pulp) and Rs. 200.35 (90:10 cow milk khoa and guava pulp), Rs. 195.57 (85:15 cow milk khoa and guava pulp) and Rs. 191 (80:20 cow milk khoa and guava pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e.T3 having Rs200.35 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 Guava pulp in Burfi and determine the physio-chemical properties of Burfi blended with Guava pulp and cost of structure.
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Citation
KOGDE, MANGESH RAMHARI. (2020). Studies on utilization of guava (psidium guajava) pulp in preparation of burfi. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola., M. Sc. 2020. Print. xi, 71p. (Unpublished).