National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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