Physico-chemical quality of burfi prepared from red pumpkin (Cucurbita pepo L.) powder

Abstract

In the present study red pumpkin powder was utilized to standardize the process to prepare burfi. The burfi samples were prepared without addition of red pumpkin powder in the burfi (control) (T0), incorporation of 15 per cent (T1), 17 per cent (T2) and 19 per cent red pumpkin powder in the burfi (T3), and 30 per cent sugar. The sample were analyzed for physical and chemical quality. The slandered procedures were used for analysis. The mean fat, protein, total solids, reducing sugar, total sugar, titratable acidity (per cent lactic acid), pH values ranged from 17.94 to 19.40 per cent, 11.44 to 13.82 per cent 75.96 to 79.37 per cent, 1.48 to 2.58 per cent, 14.66 to 19.82 per cent, 30.15 to 32.41 per cent, 0.27 to 0.32 % L.A. and 6.10 to 6.49, respectively.