Author(s):

Sourab Dua, Sunil Kumar, Simranjeet Kaur, AW Ganai and Iqra Khursheed

Abstract: An attempt was made to utilize ghee residue in the formulation of burfi type confection. The formulation was initially standardized for the levels of ghee residue, khoa and sugar levels. On the basis of sensory parameters, 40% ghee residue, 60% khoa and 30g sugar was optimized. The formulation served as control for the subsequent treatment. Further, different levels of corn flour viz. 3%, 6% and 9% were incorporated (by replacing the respective proportions of khoa) in the ghee residue burfi. The developed products were assessed for physico-chemical, colour and sensory parameters. A significant (P<0.05) effect on the pH and titratable acidity was observed at 9% level of CF incorporation, however, at 6% level the value was comparable with the control and 3%. A significant (P<0.05) decline in fat and lactose values were observed at 6% CF level while the sensory scores of burfi for flavour and overall acceptability containing 6% corn flour were higher than the control. Thus, ghee residue burfi, prepared using 6% corn flour is appreciable for its physico-chemical properties and acceptability.

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