Vol. 9, Special Issue 6, Part D (2024)

Author(s): Pavan M Jadhav, Gajendra K Londhe, Narendra S Kamble, Ramesh A Patil and Kailash S Gadhe

Abstract: The research study was carried out on “Studies on preparation of burfi using proso millet (Panicum miliaceum L.)”. Research work was conducted in the Post graduate laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year 2023-24. Burfi was prepared from buffalo milk (standardized with 6 per cent fat and 9 per cent SNF) with constant level of sugar (30 per cent by weight of khoa) and different levels of roasted proso millet (5, 10 and 15 per cent by weight of khoa). On an average roasted proso millet burfi of treatments T₁, T₂, T₃, and T₄ contained moisture was 15.85,15.45,14.85 and 14.42 per cent, respectively, the fat was 19.75, 18.39,17.51 and 16.79 per cent, the protein was 15.46, 16.50, 16.90, 17.40 per cent, the ash was 2.27, 2.34, 2.41, and 2.47 per cent, total solids 84.15, 84.55, 85.15 and 85.57 per cent and the carbohydrate was 46.65, 47.29, 48.32 and 48.90 per cent, the titratable acidity was 0.534, 0.520, 0.494, 0.481 per cent, the pH was 6.35, 6.55, 6.58 and 6.69 respectively.