Sensory quality of red pumpkin (Cucurbita pepo L.) Burfi

Abstract

The experimental treatments 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 mean sensory score for colour and appearance, consistency, flavour and overall acceptability ranged from 7.2 to 8.1, 7.4 to 7.9, 7.5 to 8.2 and 7.4 to 8.2, respectively for the treatments T0, T1, T2 and T3. The experiment was laid out in completely randomized design (CRD) with three replications for preliminary and five replications for experimental trials.