Effect of different variables on sensory and textural properties of developed peanut enriched burfi

Abstract

Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. The texture and quality of burfi was vary depending on processing conditions. Burfi is a prevalent drain based sweet in which the base material is basically khoa. Sugar is included diverse extents and different fixings joined by the request of buyer. Peanuts are rich in protein, oil and filaments. The present investigation shows that Process optimization for the development of burfi incorporated with peanut” In laboratory experiment conducted to process for manufacturing of burfi enriched with peanut powder, sugar and burfi as main ingredients were optimized by applying response surface methodology. The best formulation was experiment no. 6 with 10 % peanut powder, 20 % sugar and 80 % khoa on sensory and textural properties basis. This formulation was found to be most appropriate for manufacture of peanut powder enriched burfi with predicted scores of, 8.58 for colour and appearance, 8.37 for flavour, 9.8 for taste, 8.37 for consistency, 8.47 for overall, 1.196 flexibility, 13.153 for Springiness, 1.226 for Crunchiness, 4.451 for Hardness, Body and Texture 9.8. Due to presence of Peanut nutritional value of burfi is increased as compare to other burfi available in market it is cheap and nutritious too.