Utilization of ghee residue for the preparation of chocolate burfi
Ghee residue is one of the important by products of the dairy industry, which is often wasted. It has high nutritive value. In this study burfi was preparedby incorporation, with ghee residue in the proportion of 5% 10% 15% and 20% which were represented as T1, T2, T3 and T4 respectively and assessing its sensory and chemical properties. the experiment was replicated 4 times. Sensory evaluation of the prepared burfi was carried out using the nine point hedonic scale. Ash and moisture content was determined by (AOAC, 1980) method, fat content of the product was determined by soxlet method, protein was determined by micro kjeldal method and carbohydrate was determined by difference method. The data was obtained during investigation were statistically analysed by using analysis of variance (ANOVA) and critical difference (CD) techniques. Significant difference in taste and flavor, color and appearance, body and texture and overall accpetability, energy, fat, protein, carbohydrate, moisture and non significant differences in color, appearance and ash were observed amongst the various treatment combinations.