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Raut, A. V.
- Sensory and Microbial Quality of Fruit Burfi Sold in Parbhani
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Authors
Affiliations
1 Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), IN
1 Department of Animal Husbandry and Dairy Science, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Extension Education, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 154-156Abstract
The present investigation was conducted to analyze the sensory and microbial quality of plain Burfi, mango Burfi, fig Burfi and strawberry Burfi sold in Parbhani market. The sensory score for overall acceptability of Burfi of treatments T0, T1, T2 and T3were 8.53, 8.38, 7.39 and 7.59, respectively. The variation in the flavour score was observed due to the addition of different levels of sugar and types of fruit pulps in the Burfi. The colour of Burfi showed significant change due to the lack of maintaining proper concentration of synthetic colour added and difference in the intensity of heating at final stage of making Burfi . It was observed that all the samples were acceptable and rated in between liked moderately to like extremely. All market samples of Burfi showed presence of micro-organisms as well as presence of yeast and mould but coliform was absent in these samples.Keywords
Burfi, Fruit Pulp, Local Market, Microbial Quality, Parbhani, Sensory Quality.References
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