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Research Paper | Food Science | India | Volume 8 Issue 2, February 2019

Study on Preparation of Coconut burfi Fortified with Beetroot (Beetroot Burfi)

Firdos A. Shaikh | Rohini H. Patil | Somnath D. Savalkar

Abstract: The present investigation was aimed to fortified beetroot in coconut burfi to formulate a novel type of burfi. Beetroot burfi is prepared from different proportions of coconut and beetroot i. e.40: 15 (T1), 30: 25 (T2), 30: 30 (T3) and it is compared to coconut burfi of market (T0). The combination T2 was superior with the rating of 8.71 in the mouth fell followed by T3 occurred at 8.29. The highest rating for taste of T2 was 8.43 which were followed by T3 as well as T1 at 8.14. The flavor and appearance of T2 combination was superior at 8.14. The colour rating for the combination of T2 was 8.29 whereas combination T3 and T1 occurred at 8 and 7.29, respectively. The sensory score for overall acceptability of Beetroot Burfi of treatments T0, T1, T2 and T3 were 7.86, 8.29, 8.57 and 8.29, respectively. So, there it was observed that 25 per cent (T2) level of grated beetroot was most acceptable and rated between like very much to like extremely for the all sensory attributes.

Keywords: Coconut, Grated Beetroot, Burfi, Sensory Evaluation

Edition: Volume 8 Issue 2, February 2019,

Pages: 1605 - 1607

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