Indexing

Process Optimization and Effect of Jaggery on Nutritional and Rheological Behaviour of Burfi

Author: Mahendra Kumar, Sohan Lal Bajya, Prajasattak Kanetkar, Shankar Lal and Saurabh Singh

PDF Download PDF

Abstract

Jaggery, a traditional Indian sweetener, offers a unique flavor and nutritional profile. This research focuses on optimizing the process for manufacturing jaggery-based burfi, a popular Indian sweet. Process parameters such as jaggery concentration, Rheological and proximate composition were investigated to determine the effect of jaggery. On sensory basis, the 24% jaggery was optimized as suitable for making burfi. The jaggery addition leads to moisture reduction while the fat and protein content was increased in jaggery added burfi. The moisture reduction affects the hardness of the jaggery based burfi. Although it modifies the textural behaviour of burfi, it increases the mineral profile and palatable taste of burfi. The jaggery addition will be beneficial when compared to the control burfi sample

Keywords

jaggery, burfi, process optimization, rheology

Conclusion

The jaggery addition was beneficial to preparethe burfi as shown in results.The sensory evaluation revealed that the 24% of jaggery was optimal. The higher concentration of jaggery addition leads to visible color change and affects the flavor of the burfi. The 20% of jaggery addition was not created any sensory benefits in burfi. The ash content and protein profile of jaggery based burfi was more when compared to the control burfi sample. The jaggery affects the water content, it makes slightly hardness appearance. The texture didn’t affect the flavor of burfi. Despite the textural modifications, the jaggery based burfi was better when we focused on nutritional, sensory point of view. Furthermore, the physicochemical, microbial and storage studies of jaggery based burfi needs to be evaluated

References

-

How to cite this article

Mahendra Kumar, Sohan Lal Bajya, Prajasattak Kanetkar, Shankar Lal and Saurabh Singh (2024). Process Optimization and Effect of Jaggery on Nutritional and Rheological Behaviour of Burfi. Biological Forum – An International Journal, 16(8): 119-124.