The effect of Nagpur mandarin powder on the composition and acceptability of burfi

Abstract

The research study was carried out on “Studies on preparation of burfi blended with Nagpur mandarin (citrus reticulata) powder”. Research work was conducted in the laboratory of department of Animal Husbandry and Dairy Science, College of Agriculture, Latur during the year 2023-24. Burfi was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (30% by weight of khoa) and different parts of Nagpur mandarin (citrus reticulata) powder (0, 4, 8 and 12 parts by weight of khoa). It was observed that the overall acceptability score for treatment T1, T2, T3 and T4 were 8.07, 8.35, 8.59 and 7.69 respectively. As the level Nagpur mandarin powder in burfi increases, the overall acceptability score up to treatment T3 increases thereafter it was decreases. The treatment (T3) in level of 8 parts of mandarin powder secured maximum score with 8.59 and lowest score was found to be 7.69 in T4. On an average burfi blended with Nagpur mandarin powder of treatments T1, T2, T3 and T4 contained moisture 15.09, 14.65, 13.84 and 13.35 per cent, fat 22.06, 21.17, 20.12 and 19.25 per cent, protein 14.57, 14.14, 13.45 and 13.06 per cent, ash 2.44, 2.50, 2.58 and 2.62 per cent, total solids 84.92, 85.50, 86.13 and 86.74 per cent and carbohydrate 60.86, 62.29, 63.97 and 65.08 per cent respectively.