Author(s):

PS Mohod, RM Zinjarde and PN Khadse

Abstract: The research work on effect of different combinations of finger millet flour on sensory quality, proximate composition of buffalo milk burfi was conducted during the year 2019-20. Milk was standardized to 6 per cent fat and the burfi was prepared by addition of finger millet flour in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T₃), 80:20 (T₄) and 75:25 (T₅) with 30 per cent sugar by weight of khoa was added. The data were statistically analyzed for five treatments and four replications in completely randomized design (CRD). Sensory evaluation like flavour, body and texture, colour and appearance, and overall acceptability by 9 point hedonic scale with five treatments and four replications of finger millet burfi. Burfi prepared by blending with 15 parts of finger millet flour (T₃) had secured the highest scored for flavour, body and texture, colour and appearance, and overall acceptability were 8.85, 8.76, 8.95, and 8.89 respectively. The chemical composition of burfi i.e. fat, protein, moisture and acidity was significantly decreased while total solids, solids not fat and ash significantly increased with increased levels of finger millet flour. Burfi prepared with addition of 15 parts of finger millet flour (T₃) has fat, protein, total solid, S.N.F, moisture, ash, and acidity were 22.98, 15.95, 81.03, 56.23, 18.97, 3.7, and 0.21 per cent respectively. The cost of burfi was decreased simultaneously with increase in the level of finger millet flour. The cost of burfi production at 100:0 (T₁), 90:10, (T₂), 85:15 (T₃), 80:20 (T₄) and 75:25 (T₅) khoa to finger millet flour were Rs 243.95, 229.95, 224.2, 215.95, 207.7 per kg, respectively. The production cost of burfi at most acceptable level i.e burfi with 15 part of finger millet flour (T₃) was Rs.224.2 per kg. Hence, it is concluded that superior quality burfi can be produced by addition of 15 parts of finger millet flour with 85 parts of khoa and 30% sugar.

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