Studies on quality attributes of herbal burfi

S. K Goyal, Samsher .
2015 South Asian Journal of Food Technology and Environment  
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%
more » ... tevia powder and 2% safed musli powder ratio were found best and scored highest overall acceptability. Other physico-chemical qualities of this ratio were also found satisfactory. The values of optical density, acidity and TPC were increased significantly while, the values of protein content, fat content and sensory scores decreased significantly during 10 days of storage.
doi:10.46370/sajfte.2015.v01i01.06 fatcat:m3ewn7mo3ffjjhiqt2bg5kj4bi