Effect of Elephant Foot Yam Pulp on Sensory and Chemical Properties of Burfi
نویسنده
چکیده
Burfi is a popular khoa based confection and its contains considerable amount of milk solids. The manufacture of value added products by using vegetable like elephant foot yam. The present investigation shows that, the overall acceptability of the elephant foot yam pulp burfi prepared with 10 percent elephant foot yam pulp in treatment T2 (23.65 )was highest and superior. Treatment T2 was more acceptable than all treatments in concerns with colour& appearance, body & texture, flavour, sweetness and overall acceptability. The chemical composition of burfi was affected due to addition of elephant foot yam pulp to the moisture, fat, protein and ash. Keyword: Burfi, Buffalo milk, Khoa, Elephant foot yam, Chemical and Sensory parameters .
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