Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure Kolwate Rahul Govinda, Uikey Ashish Ashok1*, Shegokar S.R.2 1Department of Animal Husbandry and Dairy Science, Dr. Punjabrao Deshmukh Agricultural University, Akola-444 104, Maharashtra, India. 2Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani-431 402, Maharashtra, India. *Corresponding Author: Ashish Ashok Uikey, Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Agriculture University, Parbhani-431 402, Maharashtra, India. Email: ashishashokuikey@gmail.com
Online published on 24 January, 2022. Abstract Background During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [,viz.,100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4)and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkinpulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. Methods For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. Theburfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and colorand appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. Result The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi's was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59,38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, totalsolids content was 69.94, 67.30, 66.60, 65.94 and65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. Thefat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing levelof incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfii.e. T3 was computed to be priced at ₹ 199.1 per kg. Top Keywords Burfi, Organoleptic, Pumpkin, Physico-chemical properties, Pumpkin pulp. Top |