Vol. 7, Issue 12, Part F (2025)

Burfi is the most popular Khoa based indigenous sweet, commonly prepared in the country. The present study was undertake to develop value added burfi with makhana flour for better nutritional profile. Value added Burfi was prepared from Khoa using buffalo milk. The control (T₁) and makhana at 2% (T₂), 4% (T₃) and 6% (T₄) levels based on weight of milk. The formulated samples were evaluated for their sensory quality, textural parameters, physico-chemical properties and its production cost to determine the most suitable formulation. The textural properties of burfi differed significantly among treatments. Hardness, springiness andgumminess increased from T₁ to T₄, indicating a firmer and more elastic product at higher treatment levels. In contrast, cohesiveness decreased, while adhesiveness became more negative, showing increased stickiness. All variations were statistically significant (p≤0.05), confirming that treatments had a marked effect on the texture of burfi.