Studies on preparation and effect of potato flour on chemical composition of cow milk Burfi

Abstract

The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi. The different levels of potato flour had a definite effect on improving the sensory quality like flavour, body and texture, colour and appearance also on overall acceptability of potato flour burfi. The score regarding the quality of cow milk burfi showed that the burfi prepared by utilizing cow milk khoa with 10 per cent potato flour had secured highest score (96.25 out of 100) and ranked as most acceptable product. Thus, it is inferred that a good quality cow milk burfi with utilizing potato flour can be prepared by 90% khoa + 10% potato flour and 30 per cent sugar.