Effect of wood apple (Feronia limonia L.) pulp on sensory and chemical properties of burfi

Abstract

Burfi is a popular khoa based confection and it contain considerable amount of milk solids. The manufacture of value added products by using seasonal fruit like wood apple. The present investigation shows that, the flavour, body and texture and overall acceptability of the wood apple burfi prepared with 20 per cent wood apple pulp in treatment T2 are (41.30), (31.21) and (89.67) was highest and superior. Treatment T1 was more acceptable than all treatments in colour and appearance. The chemical composition of Burfi was affected due to addition of wood apple pulp to the total solids, moisture, fat, protein, total sugar, ash and acidity.