DEVELOPMENT AND QUALITY EVALUATION OF BURFI (INDIAN SWEET DISH) PREPARED WITH INCORPORATION OF COCONUT MILK AND WATERMELON SEEDSDHEERAJ YADAV, PUNEET ARORA AND NAKKA CHARAN KUMARAbstract The present experiment entitled âDevelopment and Quality Evaluation of Burfi prepared with incorporation of Coconut milk and Watermelon seeds.â was carried out in food technology lab, Department of Dairy technology, Sam Higginbottom University of Agricultural Technology and Science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared i.e.; T (100% Buffalo milk + 0% Coconut milk + 0% Watermelon seeds), T(50% Buffalo milk + 45% Coconut milk + 5% Watermelon seeds), T(50% Buffalo milk + 40% Coconut milk + 10% Watermelon seeds), T(50% Buffalo milk + 35% Coconut milk + 15% Watermelon seeds) During the preparation of Burfi, Buffalo milk, Coconut milk and Watermelon seeds were added in ratio 100:0:0, 50:45:5, 50:40:10 and 50:35:15. Control sample was not added with Coconut milk and Watermelon seeds. The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, and microbial evaluation. After sensory evaluation of Burfi having T2(50:40:10) was found to have highest overall acceptability score of 8.10. On the basis of physico-chemical analysis the development of burfi sample Moisture contain (17.28%). Fat (24.44%). Carbohydrate (42.41%), Protein (15.63%), Ash (3.06%), Titratable- acidity (0.36%) and Antioxidant (8.21%). On the basis Microbial analysis SPC (1.50) x10³(cfu/g). Coliform (nil). |