Home    eJManager.com Add Your Journal   |    Follow on Twitter   |    Subscribe to List

Directory for Medical Articles
 

Open Access

Original Research

Vet World. 2010; 3(7): 329-331


Effect of Pine-apple Pulp on Sensory and Chemical Properties of Burfi

Kapila Kamble, P.A.Kahate*, S.D.Chavan and V.M. Thakare.

Abstract
Burfi is a popular khoa based confection and it’s contain considerable amount of milk solids. The manufacture of value added products by using seasonal fruit like pineapple. The present investigation shows that, the overall acceptability of the pineapple pulp Burfi prepared with 15 per cent pineapple pulp in treatment T4 (93.53) was highest and superior. Treatment T4 was more acceptable than all treatments in flavor, body texture and colour and appearance. The chemical composition of Burfi was affected due to addition of pineapple pulp to the fat, protein, total solids, moisture and ash.

Key words: Pineapple pulp, Burfi, Sensory quality, Milk Product.



Share this Article




ScopeMed Home
Follow ScopeMed on Twitter
Article Tools
Job Opportunities/Service Offers
eJManager OJMS
eJPort Journal Hosting
About ScopeMed
Terms & Conditions
Privacy Policy
Suggest a Journal
Publisher Login
Contact Us

The articles in Scopemed are open access articles licensed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
ScopeMed is a Service of eJManager LLC Publishing for Scientific Publications. Copyright ScopeMed Information Services.
Scopemed Buttons