Ranjeet Chunilal Kokani, Sameer Milind Kulkarni
The main aim to prepare Ragi Burfi was to provide a nutrient rich confection to the consumers. The main ingredient used for preparation of Burfi were Ragi flour, Milk and Jaggery. All ingredients are the good source of vitamins and minerals such as Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Vitamin B3 (Niacin), Vitamin B6 (pyridoxine), Vitamin K, Minerals such as Ca, Fe, K, Zn, P, Mg,Mn etc. Burfi is a good typically made from khoa. The formulation was made by varying levels of Ragi flour, Milk, Jaggery etc. For preparation of Burfi, firstly khoa prepared than mix all Ragi flour, Jaggery to make a good consistency through heating. For Sensory evaluation three treatments T1, T2, T3 were taken and from these three trials T2 was selected. Proximate analysis of Burfi was Moisture content (16.22%), Ash (2.54%), Fat (19.6%), and Protein (14.48%), Carbohydrate (47.16%), Energy (367 kcal) were best among all the levels of Burfi prepared recorded highest score in all the quality attributes and good storage ability. Storage study concluded that the Burfi made from Ragi flour can be stored for two months in High density polyethylene pouches at room temperature and three months at cold temperature. So the Burfi made from Ragi flour can be satisfy the consumer in accepts and quality.
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