Vol. 9, Special Issue 3 (2024)

Author(s): Ingale RR, Narwade SG, Londhe GK, Dudhate PB and Khadse PN

Abstract: The study was conducted in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Parbhani. Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, under the title "Process standardization for the manufacturing of novel fruit Burfi by using dragon fruit (Selenicereus undatus) powder” In the present investigation the attempt was made to study the sensory properties of burfi prepared by using different levels of dragon fruit powder. The burfi was prepared from buffalo milk (standardized with 6 percent fat and 9 percent SNF) preparing khoa and the different level of dragon fruit powder (4%, 8%, 12%, 16% and 20%) is added and khoa as 100%, 96%, 92%, 88%, 84% and 80% in treatments T₁, T₂, T₃, T₄, T₅ and T₆ treatment T₁ taken as a control prepared from buffalo milk only. The average mean values for colour and appearance were observed as 7.84, 8.24, 8.28, 8.57, 7.30 and 6.62 for treatments T₁, T₂, T₃, T₄, T₅ and T₆ respectively. The average mean score of flavour for burfi were observed as T₁ (8.28), T₂ (8.44), T₃ (8.54), T₄ (8.58), T₅ (7.69) and T₆ (6.70) the highest score of flavor was for T₄ which is prepared with 12% of dragon fruit powder which gives typical flavor of dragon fruit to the burfi. The mean score for body and texture for the burfi were observed as T₁ (8.28), T₂ (8.37), T₃ (8.51), T₄ (8.72) T₅ (7.60) and T₆ (6.13) the body and texture score for treatment T₄ is highest than other treatments. The average mean score for overall acceptability of burfi were 8.23, 8.43, 8.40, 8.54, 7.59 and 6.29 for treatments T₁, T₂, T₃, T₄, T₅ and T₆ respectively.