Effect of different levels of green chickpea (<em>Cicer arientinum </em>l.) and sugar on physico-chemical constituents of Burfi

Abstract

The research work on effect of different combination of green chickpea and sugar on physico-chemical properties of burfi, was conducted during 2018-2019 in the Division of Animal Husbandry and Dairy Science, Rajarshee Chhatrapati Shahu Maharaj College of Agriculture, Kolhapur. The different levels of green chickpea were @2(H1), 4(H2) and 6(H3) per cent and two levels of sugar viz., 25 (S1) and 30 (S2) per cent in the burfi. The data revealed that moisture, fat, protein, reducing sugar, non-reducing sugar and acidity of green chickpea burfi was increased with increase in level of green chickpea and decreased with increase in sugar level but only non-reducing sugar increased with increase in sugar level. The effect of sugar on acidity and pH was non-signifcant. Thus, it is inferred that a good quality green chickpea burfi can be prepared by using 4 per cent green chickpea and 25 per cent sugar of khoa (H2S1).