Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Bansal, Vikas
- Optimization of Antioxidant Rich Indigenous Food Product “Burfi” Recipe Using Response Surface Methodology and its Storage Study
Abstract Views :179 |
PDF Views:0
Authors
Affiliations
1 Department of Food Technology, Jaipur National University, Jagatpura, Jaipur (Rajasthan), IN
2 Department of Agricultural Engineering, College of Horticulture (Rajmata Vijayaraje Scindia Agriculture University), Mandsaur (M.P.), IN
1 Department of Food Technology, Jaipur National University, Jagatpura, Jaipur (Rajasthan), IN
2 Department of Agricultural Engineering, College of Horticulture (Rajmata Vijayaraje Scindia Agriculture University), Mandsaur (M.P.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No SP (2018), Pagination: 41-45Abstract
Efforts were made to prepare the indigenous food product called burfi using underutilized ghee residue and replacing the sucrose with many health and medicinal benefits containing honey. Response Surface Methodology was used to optimize the amounts of ingredients required to prepare a burfi containing minimum amount of free fatty acids (FFA), maximum amount of Antioxidants, phenols and flavonoid contents and overall acceptability by consumer on hedonic scale. The optimized and experimental values for FFA, Antioxidant, Phenolic, flavonoid content and overall acceptability were observed similar, thus indicating reliability of the software. Thereafter, storage study analysis for a period of 30 days of prepared burfi was performed in terms of FFA and overall acceptability. FFA content increased from 1.04% at initial level to 1.42% after 30 days, which remained within desirable limits. Prepared burfi was acceptable upto 30 days on the basis of sensory score and FFA.Keywords
Ghee Residue, Burfi, Honey, FFA, Antioxidant Activity, Phenolic Content, Flavonoid Content, Sensory Characteristics, Response Surface Methodology.References
- Arumugam, M.P., Vedhanayagam, K., Doraisamy, K.A. and Narahari, D. (1989). Chemical composition and nutritive value of ghee residue for chickens. Animal Feed Sci. & Technol., 26(1) : 119-128.
- Arvouet-grand, A., Vennat, B., Pourrat, A. and Legret, P. (1994). Standardisation of an extract of propolis and identification of the major compounds. J. Pharmaceuticals, 49 : 462-468.
- BIS (1966) IS: 3508 Indian standards, methods for sampling and test for ghee (butter fat), Bureau of Indian Standards, New Delhi.
- Chun, O.K., Kim, D., Smith, N., Schroeder, D., Han, J.T. and Lee, C.Y. (2005). Daily consumption of phenolics and total antioxidant capacity from fruit and vegetables in the American diet. J. Sci. Food & Agric., 85 : 1715-1724.
- Deodhar, A.D. (1986). Nutritive value of ghee-residue. Dairy hand book (Processing) pp: 91-92.
- NDDB (2012). Milk production of India (www.nddb.org.statistics/milk production;html)
- Praveen, K.R. and Awang, B. (2007).Antioxidant activity, total phenolic and flavonoid content of Morinda citrifolia fruit extracts from various extraction processes. J. Engg. Sci. & Technol., 2 : 70-80.
- Slinkard, K. and Singleton, V.L. (1977). Total phenol analyses: automation and comparison with manual methods. American J. Enol. & Viticulture, 28 : 49-55.
- Tekindal, M.A., Bayrak, H., Ozkaya, B. and Genc, Y. (2012). Box- Behnken experimental design in factorial experiments: the importance of bread for nutrition and health. Turkish J. Field Crops, 17 : 115-123.
- Verma, B.B. and De, S. (1978). Preparation of chocsi due burfi from ghee residue. Indian J. Dairy Sci., 370-374.