Record Details

<p>The development of burfi with date paste</p>

Online Publishing @ NISCAIR

View Archive Info
 
 
Field Value
 
Authentication Code dc
 
Title Statement <p>The development of burfi with date paste</p>
 
Added Entry - Uncontrolled Name Vyawahare, Aishwarya N.; M. Tech. (Dairy Technology) Research Scholar, Department of Dairy Technology, College of Dairy Technology, Warud, (Pusad) Dist- Yeotmal, M.S. India. 445204.
meshram, bhushan devidas; College of Dairy Technology, Warud(Pusad)Affilated to MAFSU,Nagpur
Gawande, Hemant Murlidhar; Assistant Professor, Department of Dairy Chemistry, College of Dairy Technology, Warud, (Pusad) Dist- Yeotmal, M.S. India. 445204.
Kanoje, Ravindra Ramlal; Research Assistant, College of Dairy Technology, Warud, (Pusad) Dist- Yeotmal, M.S. India. 445204.
 
Uncontrolled Index Term Burfi; Composition; Date; Date paste
 
Summary, etc. Burfi with date paste was prepared by mixing the date paste with khoa as per standard method. Date paste was added at 10%, 20%, 30% and 40% levels to the weight of khoa. Burfi prepared with addition of date paste up to 30% level was best accepted and resembled the control in sensory attributes. Addition of date paste into burfi changed the composition of burfi. The moisture, total solids, ash, lactose, fat, protein and HMF changed significantly however, FFA remained unchanged in final product when compared to control sample. Addition of date paste into burfi significantly increased the acidity and lowered the pH of burfi. The production cost of burfi with date paste was slightly higher than control burfi due to additional cost of date paste.
 
Publication, Distribution, Etc. Indian Journal of Traditional Knowledge (IJTK)
2022-11-28 15:11:21
 
Electronic Location and Access application/pdf
http://op.niscair.res.in/index.php/IJTK/article/view/31688
 
Data Source Entry Indian Journal of Traditional Knowledge (IJTK); ##issue.vol## 21, ##issue.no## 4 (2022): Indian Journal of Traditional Knowledge
 
Language Note en