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Comparision of Physico-Chemical, Microbiological and Sensory Quality of Rava Burfi With Mawa Burfi


Affiliations
1 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India
2 Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India
3 Department of Dairy Engineering, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India
     

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In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, yeast and mould count and coliform count) of Rava burfi and Mawa burfi were compared.

Keywords

Burfi, Rava, Khoa, Liquid Glucose.
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  • Comparision of Physico-Chemical, Microbiological and Sensory Quality of Rava Burfi With Mawa Burfi

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Authors

Aparna A. Shrivas
Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India
Suneeta V. Pinto
Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India
Sunil M. Patel
Department of Dairy Engineering, SMC College of Dairy Science, Anand Agricultural University, Anand (Gujarat), India

Abstract


In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, yeast and mould count and coliform count) of Rava burfi and Mawa burfi were compared.

Keywords


Burfi, Rava, Khoa, Liquid Glucose.

References