Orange rind is very important with the following aspects. It lowers high blood pressure and cholesterol, anti-Allergetic, anti-inflammatory, improves oral health, boosts immune system, anti - cancer activity, protects respiratory system, improves digestive system, helps with weight loss, and cure from asthma.

Khoa burfi with orange rind was prepared from different preparation of orange rind. The product obtained was subjected for chemical analysis and organoleptic evaluation by panel of judges. On an average the carbohydrate content of khoa burfi with orange rind was found to be 46.264, 46.708, 47.262 and 47.394 per cent, protein 13.56, 13.54, 13.74 and 13.75 per cent, fat 19.238, 18.112, 17.904 and 17.110 per cent, ash 2.378, 2.386, 2.418 and 2.426 per cent, Total solid 81.480, 81.300, 81.770 and 80.680 per cent and Moisture 18.56, 18.70, 19.24 and 19.32 per cent, acidity 0.45, 0.51, 0.59 and 0.67 per cent, antioxidant activity 2.674, 3.068, 3.975 and 4.114 per cent, crude fiber 1.526, 2.274, 2.509 and 2.848 per cent, for treatment T0, T1, T2 and T3, respectively. It was also observed that as the orange rind. Increased, there was decrease in carbohydrate, protein, ash, moisture acidity, antioxidant activity, and crude fiber content of khoa burfi orange rind and decrease in fat and total solid content. It was also observed that the overall acceptability score for treatment T0, T1, T2 and T3 was 7.886, 7.794, 8.008 and 7.834, respectively. The cost of control burfi was found to be highest for T3 as Rs.548.5 per kg. The lowest cost was recorded for treatment T0 as Rs.424.3 per kg. The cost for treatment T1 and T2 were Rs.487.3 and Rs.518.5 per kg, respectively. It can be concluded that the orange rind can be very well utilized for preparation of nutritious, palatable and low cost burfi 10 per cent orange rind with 70 per cent khoa and 20per cent sugar on weight basis.