Studies on preparation of khajoor (Phoenix dactylifera) burfi incorporated with honey

Abstract

The present study was investigated to optimize the level of honey in khajoor (Phoenix dactylifera) burfi on the basis of organoleptic evaluation. The khajoor burfi formulated by using khoa and khajoor in proportion of 80:20 with incorporation of 2, 4 and 6 per cent honey and subjected for organoleptic evaluation and nutritional composition. The khajoor burfi incorporated with 4% honey scored highest in the sensory attributes. Hence on the basis of score of overall acceptability the 4% honey incorporated burfi was liked by panel members. The nutritional composition of all treatments showed that the fat and carbohydrate content of burfi was reduced with increased level of honey. The fat, protein, total sugar and reducing sugar of selected treatments were found to be 16.42, 14.80, 42.43 and 32.52 per cent respectively. Further it can be concluded that honey can be utilized in burfi up to 4 per cent.