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VOL. 6, ISSUE 1 (2024)
Preparation of Oats Burfi incorporated with jaggery
Authors
Kokani Ranjeet Chunilal , Prasad Vijay Kenjale
Abstract
Oats Burfi can be prepared by using oats, Jaggery, peanut, coconut,
cardamom, ghee and almonds. For preparation all the ingredients mixed together
and heating at low flame to get solid consistency. Mostly Burfi prepared using
sugar but we used Jaggery as a natural sweetener for preparation of Burfi and
nutritional point of view Oats used. Oats contains proteins and minerals. Burfi
soft texture during storage is the limiting factor for shelf life; the product
remained chemically and microbiologically safe and stable during entire storage.
Effect has been made to formulate and standardized the production of Burfi and
result obtained are summarized as follows; the physicochemical properties was
obtained as evident that Burfi reach in Protein contain. Sensory evaluation of
Burfi was carried out & score recorded was T1 sample observed higher score
of color, consistency, appearance, taste and overall acceptability selected for
further study. The Proximate analysis was carried out and score recorded was
obtained T1 sample observed as Ash content 4.3%, fat content 20%, protein
content 14.92% and carbohydrate content was found to be 40.80%. Energy values
was found to be 290 Kcal respectively. Storage effect on product was good on up
to 15 days at ambient temperature. The significant changes were noticed in
colour, consistency, appearance and taste during 15 days of storage.
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Pages:51-54
How to cite this article:
Kokani Ranjeet Chunilal , Prasad Vijay Kenjale "Preparation of Oats <i>Burfi</i> incorporated with jaggery". International Journal of Educational Research and Studies, Vol 6, Issue 1, 2024, Pages 51-54
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