Vol. 9, Issue 1, Part Q (2024)

Author(s): Sachin Shilar, Shankar Narwade and Pavan Dudhate

Abstract: The research study was conducted on “Studies on preparation of burfi using oat powder”. Research work was carried out in the Post graduate laboratory in Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year 2022-23. Burfi was prepared from buffalo milk (standardized with 6 percent fat and 9 percent SNF) with constant level of sugar (30 percent by weight of khoa) and with different levels of oat powder (2.5, 5, 7.5 and 10 percent by weight of khoa). On an average oat powder burfi of treatments T₁, T₂, T₃, T₄ and T₅ contained moisture was 16.00, 15.60, 15.00, 14.45 and 13.40 percent, respectively, the fat was 19.90, 18.54, 17.66, 16.94 and 15.98 percent, the protein was 15.61, 16.65, 17.05, 17.55 and 17.96 percent, the ash was 2.42, 2.49, 2.56, 2.62 and 2.69 percent, total solids 84.00, 84.40, 85.00, 85.55 and 86.35 percent and the carbohydrate was 46.05, 46.70, 47.72, 48.43 and 49.95 percent, the titratable acidity was 0.554, 0.535, 0.509, 0.496 and 0.483 percent, the pH was 6.37, 6.57, 6.60, 6.71 and 6.81 respectively. Use of oat powder @ 5 percent of khoa in burfi preparation was more acceptable and desirable.