Year: 2017 | Month: February | volume 10 | Issue 1
Optimization of anjeer, chicory and oats concentration for the preparation of prebiotic burfi
Abstract:
The present research work was carried to prepare a special anjeer, chicory, oat Burfi with improved product characteristics and consumer acceptability. Levels of different component were optimized using response surface methodology. Besides that, physico-chemical properties such as moisture, fat, carbohydrate, protein, ash and energy content were also analysed. Sensory evaluation of product was done on a 9 point hedonic scale by a panel of experts for color, body and texture, flavor, sweetness and overall acceptability. Fat, Protein, carbohydrate and ash content was respectively 16.6%, 11.55%, 57.86% and 3.06%. Per gram of Burfi provides 317kcal of energy. The color, body and texture, flavor, sweetness and overall acceptability of product was respectively 81.25%, 82.5%, 80.00%, 86.25% and81.25%.
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