Effect of walnut powder incorporation on sensorial, nutritional and textural quality profile of Burfi

Satav, Y.L.; Narwade, S. G.; Kadam, R. P.; Hashmi, Syed Imran

doi:10.15740/has/tajas/9.2/129-133

Cited by 6 publications

(4 citation statements)

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“…This may be due to the lower moisture content of ber powder. The result here is in agreement with walnut powder burfi (Satav et al 2014). Similar findings were reported byJha et al(2014) in lalpeda.…”

Section: Instrumental Texture Parameterssupporting

confidence: 93%

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Pandey¹,

Poonia²

2020

IJDS

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Efforts were made to formulate an antioxidant rich, low sugarburfi. The burfi was enriched with different levels of ber fruit powder (5%, 10% and 15% w/w) and coconut sugar (28% w/w). Sensory scores revealed that burfi with 10% ber powder had highest overall acceptability. The optimizedber powderburfi was compared with market samples and control burfi and the physicochemical property, antioxidant activity and total phenolic content varied significantly(P<0.05). Addition of ber powder significantly(P<0.05) increased iron content, vitamin C content, antioxidant activity and total phenolic content of optimized burfi followed by the effect of coconut sugar incorporation. The addition of coconut sugar showed significant (P<0.05) decrease in total sugar content. From the study, it was concluded that the incorporation of berpowder and coconut sugar was a great success and will be helpful for developingother value added dairy confectioneries.

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Section: Instrumental Texture Parameterssupporting

confidence: 93%

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Pandey¹,

Poonia²

2020

IJDS

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“…It was predicted from the sensory score of basundi with red pumpkin pulp that treatment T 0 , T 1 , T 2 and T 3 differ significantly for these sensory parameters. The result was in confirmation with Waghmare (2012) and Satav (2014) who reported significance effect of addition of bottle gourd pulp and walnut powder on the overall acceptability of burfi.…”

Section: Overall Acceptabilitysupporting

confidence: 84%

Studies on Sensory Analysis of Goat Milk Basundi with Red Pumpkin Pulp

Wakde¹,

Shinde²,

More³

et al. 2019

Int.J.Curr.Microbiol.App.Sci

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“…The total solids increased in both the treatments may be due to the proportionate reduction in moisture at different storage temperature levels. Shete et al [7] reported that total solids content in burfi was increased from 74.13 to 82.90%, Chavhan [8] and Satav et al [9] also found same treatment results. These results are in agreement with present results found in experimental trial.…”

Section: Total Solidsmentioning

confidence: 84%

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Shende,

Wankhade,

Atkare

et al. 2024

EJNFS

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In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.

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Effect of walnut powder incorporation on sensorial, nutritional and textural quality profile of Burfi

Cited by 6 publications

References 0 publications

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Studies on Sensory Analysis of Goat Milk Basundi with Red Pumpkin Pulp

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

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