International Journal of Engineering Research in Electronics and Communication Engineering

Nutritional Enhancement of Traditional Coconut Burfi with Incorporation of Vegetable Fibres

Author : P. D. Shere ¹ Madhav Khanzode ² Prajakta Kolhe ³

Date of Publication :20th April 2018

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

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