The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi. Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T 1), 96.25:3.75 (T 2), 95.0:5.00 (T 3) and it is compared to market fig Burfi (T 0). The combination T 2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T 2 combination was superior at 8.10 which was followed by T 1 at 7.75. The flavor rating for the combination T 2 was 8.10 whereas combination T 3 occurred at 7.85. The highest rating for taste of T 2 was 8.10 which were followed by T 3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T 0 , T 1 , T 2 and T 3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T 2) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.
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