Optimization of anjeer, chicory and oats concentration for the preparation of prebiotic burfi Patel Yogesh1, Singh Prity1,*, Yadav Satya Prakash1, Singh Smita1, Rai Dinesh Chandra1 1Department of Animal Husbandry & Dairying, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, UP, India *Corresponding author e-mail: pspritysingh3@gmail.com
Online published on 15 April, 2017. Abstract The present research work was carried to prepare a special anjeer, chicory, oat Burfi with improved product characteristics and consumer acceptability. Levels of different component were optimized using response surface methodology. Besides that, physico-chemical properties such as moisture, fat, carbohydrate, protein, ash and energy content were also analysed. Sensory evaluation of product was done on a 9 point hedonic scale by a panel of experts for color, body and texture, flavor, sweetness and overall acceptability. Fat, Protein, carbohydrate and ash content was respectively 16.6%, 11.55%, 57.86% and 3.06%. Per gram of Burfi provides 317kcal of energy. The color, body and texture, flavor, sweetness and overall acceptability of product was respectively 81.25%, 82.5%, 80.00%, 86.25% and81.25%. Highlights Top Keywords Burfi, Anjeer, Chicory, Oat, sensory evaluation, overall acceptability, RSM. Top |