Studies on chromatic properties and sensory evaluation of green chickpea (Cicer Arietinum L.) based value added burfi product

Abstract:

Colour is one of the most important quality attributes influencing consumer acceptance of food products, as it is closely associated with freshness, appearance and overall quality. The present study aimed to develop a value-added burfi by incorporating fresh green chickpea paste and finger millet (ragi) flour and to evaluate its chromatic properties. Burfi products were prepared by blending 50 % khoa and 30 % sugar with varying levels of fresh green chickpea paste (12–20 %) and roasted finger millet flour (0–8 %). The mixture was heated, stirred until the desired consistency was achieved. After that the mixture was spread into trays, cooled, cut and packaged. Chromatic properties (L^*, a^*, b^*, chroma, b^*/a^*, hue angle, yellowness index, whiteness index, and browning index) were evaluated using standard methods. The highest values of L^*, a^*, b^*, chroma, b^*/a^*, hue angle, yellowness index, whiteness index, and browning index were recorded as 42.61 (T₁), 0.59 (T₉), 4.06 (T₉), 4.10 (T₉), 11.40 (T₆), 84.86° (T₆), 16.14 (T₉), 31.52 (T₅), and 12.92 (T₉), respectively. And the sensory evaluation showed that the treatment T₉, had the best overall acceptability, followed by T₁ and T₂. The study concluded that burfi product was prepared by using 50 % khoa, 30 % sugar, 12 % finger millet flour, and 8 % fresh green chickpea paste produced a desirable colour and high consumer acceptability.