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Effect of processing variables on quality of milk burfi prepared with and without sugar

Chetana, R. and Ravi, R. and Yella Reddy, S. (2010) Effect of processing variables on quality of milk burfi prepared with and without sugar. Journal of Food Science and Technology, 47 (1). pp. 114-118.

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Abstract

Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. The texture and quality of burfi vary depending on processing conditions and storage period. The effect of processing variable namely total soluble solids (TSS) at the end of cooking and duration of storage on the texture and sensory quality of burfi prepared with and without sugar was studied by applying response surface methodology. Sorbitol with and without added aspartame was used as sugar alternative. Simultaneous optimization by desirability approach was carried out on the independent variables to get the optimum levels within the experimental conditions. It was found that the optimum conditions for burfi prepared with sugar were: TSS of 78°B and 2–3 days of storage. Burfi prepared at optimum conditions had a breaking strength of 13.3 N with a sensory overall acceptability score of 9.5 on a 10-point scale. Similarly, for burfi prepared with sorbitol to obtain a product close to its sugar counterpart required a TSS of 77.5°B and storage for 5–6 days to obtain a breaking strength of 12.9 N and a sensory overall acceptability score of 9.1.

Item Type: Article
Uncontrolled Keywords: Milk burfi Sugar Sorbitol Sweetener
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 09:23
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.com/id/eprint/9676

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