Study on sensory qualities of Burfi incorporated with Betel vine leaves (Piper betel) and Gulkand
Author(s): Piyush A Sontakke, Bhavana R Wankhade, AB Motghare and MN Patond
Abstract: The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2024-2025.The investigation was undertaken to explore the possibilities of utilizing Betel vine leaves and Gulkand in Burfi manufacture to improve sensory quality of product. The obtained product was subjected for sensory qualities. The present study was carried out with five treatments including control T1 and Burfi prepared from Buffalo milk with different proportion of crushed Betel vine leaves and Gulkand i.e. 8.0 per cent, 10.0 per cent, 12.0 per cent and 14.0 per cent and 5 per cent of Gulkand taken as constant in treatment T2, T3, T4 and T5 respectively.
How to cite this article:
Piyush A Sontakke, Bhavana R Wankhade, AB Motghare, MN Patond. Study on sensory qualities of Burfi incorporated with Betel vine leaves (Piper betel) and Gulkand. Int J Vet Sci Anim Husbandry 2025;10(7):272-275.
