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UTILIZATION OF BOTTLE GOURD (Lagenaria siceraria) SHRED IN PREPARATION OF BURFI
ISSN: 2277 - 7601
Publisher: author
UTILIZATION OF BOTTLE GOURD (Lagenaria siceraria) SHRED IN PREPARATION OF BURFI
Indexed in
Agriculture and Food Sciences
ARTICLE-FACTOR
1.3
Article Basics Score: 3
Article Transparency Score: 2
Article Operation Score: 3
Article Articles Score: 3
Article Accessibility Score: 2
SUBMIT PAPER ASK QUESTION
International Category Code (ICC):
ICC-0202
Publisher: Multilogic In Science Multilogic In Science
International Journal Address (IAA):
IAA.ZONE/227737487601
eISSN
:
2277 - 7601
VALID
ISSN Validator
Abstract
Abstract The present investigation entitled “Utilization of Bottle Gourd (Lagenaria siceraria) Shred in Preparation of Burfi†was carried out in the Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2018-2019. During present investigation burfi was prepared with different combinations of khoa prepared with buffalo milk and Bottle gourd shred as 100:00(T1), 90:10(T2), 80:20(T3) and 70:30(T4) and the samples were subjected to sensory evaluation, chemical analysis and to estimate cost of production. The burfi prepared from various combinations up to 80 percent buffalo milk khoa and 20 percent Bottle gourd shred was found overall acceptable. In reference to chemical analysis it was found that, fat, protein, ash, total sugar and total solids were normally decreased while moisture increased with increased in level of bottle gourd shred. The per kg cost of production of bottle gourd burfi was decreased wit...
