Study on textural analysis of camel and buffalo milk based khoa burfi blended with watermelon seeds

Abstract

The present study was carried out to assess the textural analysis of camel and buffalo milk based khoa burfi blended with watermelon seeds. Formation of burfi was done by using different ratio of camel and buffalo milk (50% of camel milk and 50% of buffalo milk) and then the incorporation of watermelon seeds powder was done, whereas the control burfi was obtained without incorporation of watermelon seeds powder. Burfi was subjected to the textural analysis on TA-XTplus texture analyzer. Various textural characteristics like hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness were determined. The overall textural profile of Burfi showed a wide difference in value of texture parameters like Hardness, Adhesiveness, Springiness, Cohesiveness, Gumminess and Chewiness in control as well as all treatment groups of developed Burfi. The incorporation of 50% of camel milk and 50% of buffalo milk without watermelon seeds incorporation forms a good textural structure of the khoa Burfi.