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Herbal burfi was prepared with different levels of khoa (95, 90 and 85%, w/w), stevia powder (5, 10 and 15%, w/w), 2% safed musli powder and other minor ingredients based on sensory trials. The herbal burfi samples were compared with market burfi. The physico-chemical, microbial and sensory quality attributes of the products were evaluated just after preparation as well as during storage upto 10 days after interval of 2 days. Herbal burfi samples prepared with 90% khoa, 10% stevia powder and 2%doi:10.46370/sajfte.2015.v01i01.06 fatcat:m3ewn7mo3ffjjhiqt2bg5kj4bi