Vol. 9, Special Issue 2, Part A (2024)

The studies on “Process optimization for preparation of sprouted mung (Vigna radiata) burfi” was undertaken with a view to optimize the forms, levels of sprouted mung powder and sugar in the burfi and its effect on physical properties.

Initially, on the basis of sensory evaluation levels of sprouted mung powder in the burfi was optimized. The burfi samples were prepared with 3, 5, 7, 11, 13, 15, 17, 19 and 21 per cent sprouted mung powder and 24, 26, 28, 30 and 32 per cent sugar of khoa. Experiment was laid out in Completely Randomized Design (CRD). Four levels of powder of sprouted mung treated with boiled water treatment before drying (11, 13, 15 and 17 per cent) and 28 per cent sugar were chosen for experimental trials.

The experimental treatments comprised, without powder of sprouted mung treated with boiled water treatment before drying (T₀), powder of sprouted mung treated with boiled water treatment before drying @ 11 per cent (T₁), 13 per cent (T₂), 15 per cent (T₃) and 17 per cent (T₄).

It was observed that the burfi prepared using 13 per cent powder of sprouted mung treated with boiled water before drying and 28 per cent sugar was found most acceptable in respect of sensory attributes and the product rated as ‘excellent’ by 55.83% consumers.