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Studies on the production, packaging and preservation of burfi.

By: Bhatele,I.D.
Publisher: karnal NDRI 1983Subject(s): Dairy-TechnologyDissertation note: Ph.D. Thesis Kurukshetra University 1983 R.Balachandran. Summary: Study included the standardisation of technology for production of Burfi compositional characteristics microbiological quality of burfi selection of suitable packaging material and the use of selective preservatives. Burfi of an acceptable quality could be prepared by keeping 30% sugar in the final product using Khoa of middle stage (64-67% Ts) and heating the mixture for 3-5 min an open, jacketed manually stirred kettle with a pressure of 0.5 kg/cm2. Burfi produced from dried milk did not produce typical structure color and flavous and similarly from condensed milk and burfi from these constituents was costlier than from standardised milks. Burfi samples packaged in paper/aluminium foil (0.022mm)/LDPE-laminate was acceptable on the basis of sensory score after 40 days of storage at 30 degree C and 70% RH with paper/aluminium foil (0.011 nm)/LDPE laminate it was acceptable upto 35 days. The hardness decreased initially and then increased with different packaging materials. Development of lactic acidity was noticed to be lower in burfi sample packed in paper/aluminium foil (0.022MM)/-DPE-laminate paper/aluminium foil (0.011mm)/-DPElaminate than metal container or parchment paper potassium sornate and BHA at 0.2% and 0.02% could not enhance shelf life of burfi upto 50 days of storage at 30 degree C and upto 80 days at storage temparature of 7 degree C potassium sorbate was more effective than BHA in controlling the microbial growth.
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Non-fiction P-345 (Browse shelf) Not for loan 59233

Ph.D. Thesis Kurukshetra University 1983 R.Balachandran.

Study included the standardisation of technology for production of Burfi compositional characteristics microbiological quality of burfi selection of suitable packaging material and the use of selective preservatives. Burfi of an acceptable quality could be prepared by keeping 30% sugar in the final product using Khoa of middle stage (64-67% Ts) and heating the mixture for 3-5 min an open, jacketed manually stirred kettle with a pressure of 0.5 kg/cm2. Burfi produced from dried milk did not produce typical structure color and flavous and similarly from condensed milk and burfi from these constituents was costlier than from standardised milks. Burfi samples packaged in paper/aluminium foil (0.022mm)/LDPE-laminate was acceptable on the basis of sensory score after 40 days of storage at 30 degree C and 70% RH with paper/aluminium foil (0.011 nm)/LDPE laminate it was acceptable upto 35 days. The hardness decreased initially and then increased with different packaging materials. Development of lactic acidity was noticed to be lower in burfi sample packed in paper/aluminium foil (0.022MM)/-DPE-laminate paper/aluminium foil (0.011mm)/-DPElaminate than metal container or parchment paper potassium sornate and BHA at 0.2% and 0.02% could not enhance shelf life of burfi upto 50 days of storage at 30 degree C and upto 80 days at storage temparature of 7 degree C potassium sorbate was more effective than BHA in controlling the microbial growth.

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