International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Nutritional Enhancement of Traditional Coconut Burfi with Incorporation of Vegetable Fibres

Authors:P. D. Shere || Madhav Khanzode, Prajakta Kolhe

Abstract:Efforts were made in present investigation to develop nutritionally enhanced coconut burfi with inclusion of vegetable fibres and to assess physico-chemical, organoleptic characteristics. Carrot & Beetroot were selected as source of vegetal fibres for enrichment purpose. The coconut burfi formulation was standardized with incorporation of different proportions of beetroot & carrot pulp. Coconut burfi samples were prepared using standard procedure with freshly grated coconut, beetroot & carrot. Samples were organoleptically evaluated with semi-trained panelists. Physico-chemical analysis was performed for carbohydrate, fat, protein, iron, B-carotene for all the burfi samples. Results of organoleptic evaluation revealed that, vegetable fibre enriched beet-carrot coconut burfi was preferred over control. This may be because of higher moisture retention, soft, chewy texture and bright red colour of burfi. Chemical analysis results showed decreased carbohydrate content, and increased iron, B-carotene, crude fibre content compared to control.

Keywords: Coconut burfi, beetroot, carrot, vegetable fibre

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DOI: 01.1617/vol5/iss4/pid75261


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO: 25%
ARTICLES PUBLISHED:00007
PAPER RECEIVED:000028
Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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