Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage
Sonali D. Shende,
Bhavana R. Wankhade,
V. G. Atkare
et al.
Abstract: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 day… Show more
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