International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:9, September, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(9): 1344-1351

Optimization of Technical Process for Manufacture of Peanut Powder Enriched Burfi
Preeti Yadav, D.C. Rai, Uday Pratap Singh and Vikas Patel
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India
*Corresponding author

In India, burfi is most popular khoa based milk sweet, white to light cream in colour with firm body and smooth to granular texture. Sugar is added in different proportion and other ingredient incorporated according to demand by consumer. Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. Peanut are rich in protein, oil and filaments. Levels of ingredients in burfi such as peanut powder, sugar and khoa were optimized using response surface methodology (RSM) for its physico-chemical properties basis. The best formulation was experiment no. 6 with 10 % peanut powder, 20 % sugar and 80%. This formulation was found to be most appropriate for manufacture of peanut powder enriched burfi with predicted scores of, 12.255%, 62.29%, 33.09, 23.34 and 2.45% for get maximum possible quality moisture, fat, carbohydrate, protein, and ash respectively. Due to presence of Peanut nutritional value of burfi is increased as compare to other burfi available in market it is cheap and nutritious too.

Keywords: Central composite rotatable design, Burfi, Sugar, Peanut, Response surface methodology

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How to cite this article:

Preeti Yadav, D.C. Rai, Uday Pratap Singh and Vikas Patel. 2018. Optimization of Technical Process for Manufacture of Peanut Powder Enriched Burfi.Int.J.Curr.Microbiol.App.Sci. 7(9): 1344-1351. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.