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Paper Title
STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET
Authors
A. K. Gore
Keywords
STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET
Abstract
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
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IJCRT — journal style
"STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET", IJCRT - International Journal of Creative Research Thoughts (www.ijcrt.org), ISSN:2320-2882, Vol.6, Issue 3, page no.167-171, September 2018, Available :https://ijcrt.org/papers/IJCRT1136167.pdf
APA — 7th edition
Gore, A. K. (2018). STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET. International Journal of Creative Research Thoughts, 6(3), 167-171. https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167
MLA — 9th edition
Gore, A. K. "STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET." International Journal of Creative Research Thoughts, vol. 6, no. 3, 2018, pp. 167-171, https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167.
Chicago — 17th, bibliography
Gore, A. K. "STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET." International Journal of Creative Research Thoughts 6, no. 3 (2018): 167-171. https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167.
Harvard — author–date
Gore, A.K. (2018) 'STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET', International Journal of Creative Research Thoughts, 6(3), pp. 167-171. Available at: https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167
IEEE — numbered reference
A. K. Gore, "STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET," IJCRT, vol. 6, no. 3, pp. 167-171, Sep. 2018.
Vancouver — biomedical
Gore AK. STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET. IJCRT. 2018 Sep;6(3):167-171.
AMA — 11th edition
Gore AK. STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET. IJCRT. 2018;6(3):167-171. Accessed at https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167
BibTeX — Zotero, Mendeley, LaTeX
@article{IJCRT1136167,
author = {A. K. Gore},
title = {STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET},
journal = {International Journal of Creative Research Thoughts},
volume = {6},
number = {3},
pages = {167-171},
year = {2018},
month = {September},
issn = {2320-2882},
url = {https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167}
}
RIS — EndNote, RefWorks
TY - JOUR
AU - Gore, A. K.
TI - STUDIES ON PREPARATION OF BURFI BLENDED WITH FINGER MILLET
T2 - International Journal of Creative Research Thoughts
JA - IJCRT
VL - 6
IS - 3
PY - 2018
SN - 2320-2882
UR - https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167
SP - 167
EP - 171
ER -
Issue
Volume 6 Issue 3,
September-2018
Pages : 167-171
Article Information
- Published In
- International Journal of Creative Research Thoughts — Volume 6, Issue 3, September 2018
- Pages
- 167-171
- Published
- September 2018
- Registration ID
- IJCRT_298826
- Published Paper ID
- IJCRT1136167
- Research Area
- Science and Technology
- Author Type
- Indian Author
- Location
- India
- Peer Review
- Request Peer Review Report
- Licence
- CC BY 4.0 · Open Access
- ISSN & Impact Factor
- 2320-2882 · IF 9.17
- Downloads
- 233
- Permanent Link
- https://ijcrt.org/viewpaperforall.php?paper=IJCRT1136167
- Published Paper PDF
- https://ijcrt.org/papers/IJCRT1136167.pdf
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International Journal of Creative Research Thoughts
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