Author(s):

SD Gadekar, SV Swami and SS Gore

Abstract: Burfi is a popular khoa based confection and it contain considerable amount of milk solids. The manufacture of value added products by using seasonal fruit like wood apple. The present investigation shows that, the flavour, body and texture and overall acceptability of the wood apple pulp Burfi prepared with 20 per cent wood apple pulp in treatment T₂ are (41.30), (31.21) and (89.67) was highest and superior. Treatment T₁ was more acceptable than all treatments in colour and appearance. The chemical composition of Burfi was affected due to addition of wood apple pulp to the total solids, moisture, fat, protein, total sugar, ash and acidity.

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