Sensory and texture profile analysis of Burfi samples manufactured in Varanasi
2012
Rasane, Prasad | Arvind, | Jha, Alok
Plain, Radha priya and chocolate burfi samples were collected from three local markets of Varanasi (India). The samples were evaluated for their textural and sensory qualities. Textural properties included adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Sensory attributes such as colour and appearance, body and texture, flavour, sweetness and overall acceptability of the samples were also analysed. The sensory scores for body & texture (6.787.14) of plain burfi varied significantly, (p<0.05) for all types of burfi. Significant difference was observed in sweetness scores of radha priya burfi. This variation in sweetness cloud be attributed to difference in composition and method of preparation amongst different markets. Wide variation was observed in textural properties among the samples from different markets for all types of burfi (p<0.01). Adhesiveness amon textural properties showed wide variations among all types of burfi. Correlation analysis of moisture content and textural properties of burfi samples signifies that chewiness (−0.839; p<0.05) is negatively correlated, while resilience (0.997, p<0.01) and cohesiveness (0.976, p<0.01) are positively correlated with moisture content of burfi.
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