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

Author(s): Rohit S Palodkar, Shankar G Narwade, Gajendra K Londhe and Ramesh A Patil

Abstract: The research study was carried out on “Studies on preparation of burfi by incorporation of Amaranth (Amaranthus cruentus L.,) Flour”. 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 amaranth flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). On an average amaranth flour burfi of treatments T₁, T₂, T₃, T₄ and T₅ contained moisture was 16.79, 16.56, 16.29, 16.04 and 15.82 per cent, respectively, the fat was 21.06, 20.47, 19.88, 19.29 and 18.71 per cent, the protein was 16.15, 15.73, 15.41, 15.17 and 14.98 per cent, the ash was 2.44, 2.51, 2.55, 2.60 and 2.65 per cent, total solids 83.21, 83.43, 83.70, 83.95 and 84.17 per cent and the carbohydrate was 43.54, 44.71, 46.11, 47.11 and 47.54 per cent, the titratable acidity was 0.552, 0.533, 0.507, 0.494 and 0.481 per cent, the pH was 6.36, 6.56, 6.59, 6.70 and 6.80 respectively. Use of amaranth flour @ 7.5 percent of khoa in burfi preparation was more acceptable and desirable.