Published Paper Details:

In the present research Indian traditional dairy product burfi was prepared by blending finger millet with khoa in the different proportions like T1, T2, T3, T4 and T0 as 97 parts of buffalo milk khoa by weight and 3 Parts of Finger millet, 94 parts of buffalo milk khoa by weight and 6 parts of finger millet, 91 parts of buffalo milk khoa by weight and 9 parts of finger millet, 88 parts of buffalo milk khoa by weight and 12 parts of finger millet and 100 parts of buffalo milk khoa by weight without finger millet respectively. The aim of the investigation was to optimize the level of finger millet in burfi, to access the sensory properties of finger millet burfi, to study the chemical composition of finger millet burfi and to study the textural properties of finger millet burfi. The results revealed that all the sensory evaluation parameters like colour & appearance, flavour body & texture and overall acceptability values decreased as the percentage of finger millet in the burfi increased. Chemical composition parameters like moisture, fat and protein decreased with increase in the percentage of finger millet in the final product while carbohydrate, total solids and ash per cent increased with the increase in the finger millet percent in the finger millet burfi. The overall textural profile of burfi showed that sample T1 was superior to that of T0, T2, T3 and T4 treatments. From the investigation, finally it is concluded that the burfi blended with 3 per cent finger millet powder is more nutritious, acceptable and cheap for consumers