Author(s):

Charis K Ripnar, Umadevi S Hiremath and Deepak

Abstract: Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections. An attempt was made to combine the food groups to develop nutri-dense burfis in order to combat micronutrient deficiency. An objective was to conduct a consumer acceptability test for nutri-dense burfis. Burfis (B-1, B-2, B-3, BC) were prepared using standard methods. Organoleptic evaluation was conducted. Among four variation burfis, two were selected (B-1 and B-3) for consumer acceptability test. A score sheet was prepared and developed burfis were distributed to forty five members viz. staff members (35 nos.) and girl students (10 nos.). They were asked to write their opinion about the products. It was evident from the findings that 64 per cent of the respondents found B-1 acceptable, 29 per cent of the respondents neither liked nor dislike and 7 per cent disliked the product. B-3 was liked by 73 per cent, 20 per cent neither liked nor dislike the product and 7 per cent did not find the product acceptable. Thirteen per cent of the respondents felt that the burfi products reminded them of some other burfi and 84 per cent felt that the burfi products was not reminded of any other burfi products. Among the 13 per cent of the consumers, 2 per cent was reminded of coconut burfi, 8 per cent felt that the products reminded them of ground nut burfi and 2 per cent was reminded of cashew nut burfi. Suggestions for improvement of B-1 was asked, and it was found that 22 percent suggested that there was no need for improvement of the product, 13 per cent of the consumers opined the product should be less sweet, 8 per cent opined that the burfi product should be added more of other ingredients, 15 per cent suggested to add more sugar and 56 per cent of the consumers did not responded. Suggestions for improvement of B-3 were 20 per cent responded there was no need for improvement, 18 per cent responded the product should be less sweet. Eight per cent of the respondents opined to add other ingredients, 11 per cent felt that the product should be softer, 4 per cent gave their opinion more sugar was required and others have not 38 per cent not responded. According to the data received, B-3 (73%) was more acceptable than B-1 (64%). However, both of the variations were accepted by the majority in which development of nutri-dense burfi is possible for combating micronutrient deficiency.

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