DHEERAJ YADAV, PUNEET ARORA AND NAKKA CHARAN KUMAR
Abstract
The present experiment entitled ââ¬ÅDevelopment and Quality Evaluation of Burfi prepared with incorporation of Coconut milk and Watermelon seeds.ââ¬Â was carried out in food technology lab, Department of Dairy technology, Sam Higginbottom University of Agricultural Technology and Science, during summer session 2022-2023. The experiment was laid out in Random block design (RBD) with 4 treatment and 5 replications. The different treatment combinations were prepared i.e.; T (100% Buffalo milk + 0% Coconut milk + 0% Watermelon seeds), T(50% Buffalo milk + 45% Coconut milk + 5% Watermelon seeds), T(50% Buffalo milk + 40% Coconut milk + 10% Watermelon seeds), T(50% Buffalo milk + 35% Coconut milk + 15% Watermelon seeds) During the preparation of Burfi, Buffalo milk, Coconut milk and Watermelon seeds were added in ratio 100:0:0, 50:45:5, 50:40:10 and 50:35:15. Control sample was not added with Coconut milk and Watermelon seeds. The treatments were evaluated for various organoleptic characteristic, physico-chemical parameters, and microbial evaluation. After sensory evaluation of Burfi having T2(50:40:10) was found to have highest overall acceptability score of 8.10. On the basis of physico-chemical analysis the development of burfi sample Moisture contain (17.28%). Fat (24.44%). Carbohydrate (42.41%), Protein (15.63%), Ash (3.06%), Titratable- acidity (0.36%) and Antioxidant (8.21%). On the basis Microbial analysis SPC (1.50) x10ó(cfu/g). Coliform (nil).