Vol. 7, Issue 10, Part I (2025)

The burfi was prepared by blending 15, 20 and 25 per cent of apple pulp in buffalo milk khoa aimed, to study sensory properties and microbiological quality of burfi blended with apple pulp. The sensory score with respect to colour and appearance, flavour, body and texture and overall acceptability showed that addition of 25 per cent apple pulp decrease flavour (8.00, 8.25, 8.75 and 8.50), body and texture (8.25, 8.50, 8.75 and 8.00) and overall acceptability (8.00, 8.50, 8.75, 8.25) score as compare to 15 and 20 per cent apple pulp. However, addition of apple pulp resulted in increased score for colour and appearance (8.00, 8.25, 8.50, 8.75). The microbial results indicate the standard plate count, yeast and mould count and coliform count were within the all permissible limits.