Development and quality evaluation of burfi prepared by using bottle gourd (Lagenaria sicereria) and carrot (Daucus carota L sub sp. Sativus)

The present study was undertaken with the objective of developing burfi with enhanced nutritional properties and acceptable sensory attributes. The product was prepared by using khoa (6% Fat), bottle gourd (Lagenaria sicereria) along with carrot (Daucus carota L sub sp. Sativus) in the ratio of T0 (100:00:00), T1 (80:12:08), T2 (80:08:12), T3 (80:04:16). Sugar was incorporated @ 20%. The burfi thus prepared was analyzed for physico-chemical properties (Percent Ash, Acidity, Carbohydrate, Fat, Moisture, Protein). Sensory evaluation was done on 9point Hedonic scale. The increasing trend for percent protein from T0 to T3 may be attributed to increasing levels of carrot and amount of bottle gourd present (from 0 to 16%) in the treatment samples. Treatment combination T2 was recorded highest for its mineral content. Treatment T2 (8% bottle gourd and 12% carrot) received highest scores (8.60) for colour and appearance, body and texture (8.40), flavor (8.80) and overall acceptability (8.565) on 9 point Hedonic Scale. Standard Plate Count (cfu/gm) for 103 dilutions was highest (17.20) for treatment sample T1.Coliform counts observed were nil. Cost of production (Rs. Per kilogram of finished product) for experimental samples were T1 (187.4), T2 (187.6), T3 (188) and that for control was T0 (224).