Studies on preparation of Pineapple burfi

An acceptable burfi was prepared using khoya from standardized bufallo milk added with 10 parts of pineapple pulp into 90 parts khoa sugar was mixed @30% by weight of khoa before heating. Pine apple burfi samples prepared with 10 parts pulp showed maximum sensory aeones. The titratable acidity got increased with higher proportions of added pineapple pulp. The art of production per kg of s was Rs. 120.