Skip to main content
PMC home page
Journal of Food Science and Technology logoLink to Journal of Food Science and Technology
. 2010 Feb 6;47(1):114–118. doi: 10.1007/s13197-010-0005-5

Effect of processing variables on quality of milk burfi prepared with and without sugar

R Chetana 1, R Ravi 2, S Yella Reddy 1,✉
PMCID: PMC3550976  PMID: 23572612

Abstract

Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. The texture and quality of burfi vary depending on processing conditions and storage period. The effect of processing variable namely total soluble solids (TSS) at the end of cooking and duration of storage on the texture and sensory quality of burfi prepared with and without sugar was studied by applying response surface methodology. Sorbitol with and without added aspartame was used as sugar alternative. Simultaneous optimization by desirability approach was carried out on the independent variables to get the optimum levels within the experimental conditions. It was found that the optimum conditions for burfi prepared with sugar were: TSS of 78°B and 2–3 days of storage. Burfi prepared at optimum conditions had a breaking strength of 13.3 N with a sensory overall acceptability score of 9.5 on a 10-point scale. Similarly, for burfi prepared with sorbitol to obtain a product close to its sugar counterpart required a TSS of 77.5°B and storage for 5–6 days to obtain a breaking strength of 12.9 N and a sensory overall acceptability score of 9.1.

Keywords: Milk burfi, Sugar, Sorbitol, Sweetener

Full Text

The Full Text of this article is available as a PDF (830.1 KB).

References

  1. Amerine A.M., Pangborn R.M., Roessler B.E. Principles of sensory evaluation of food. New York: Academic Press Inc; 1965. pp. 356–358. [Google Scholar]
  2. AOAC (2005) Official methods of analysis. 18th edn, Association of Official Analytical Chemists, Maryland, USA
  3. Arora S., Singh V.P., Sharma V., Wadhwa B.K., George V., Singh A.K., Sharma G.S. Analysis of sucralose and its storage stability in burfi. J Food Sci Technol. 2009;46:114–117. [Google Scholar]
  4. Arora S., Singh V.P., Yarrakula S., Gawande H., Narendra K., Sharma V., Wadhwa B.K., Tomer S.K., Sharma G.S. Textural and microstructural properties of burfi made with various sweeteners. J Text Stud. 2007;38:684–697. doi: 10.1111/j.1745-4603.2007.00120.x. [DOI] [Google Scholar]
  5. Box G.E.P., Wilson K.G. On the experimental attainment of optimum conditions. J Royal Statistics Soc. 1951;13:1–45. [Google Scholar]
  6. Bunting C. Sugar-free ingredient-a review. Manuf Conf. 1994;74(10):55–58. [Google Scholar]
  7. Dasappa I., Venkateshwara Rao G. Optimization of the quality of South Indian parotta by modeling the ingredients and composition during response surface methodology. Int J Food Sci Technol. 2001;36:189–197. doi: 10.1111/j.1365-2621.2001.00450_36_2.x. [DOI] [Google Scholar]
  8. Derringer G., Suich R. Simultaneous optimization of several response variables. J Qual Technol. 1980;12:214–219. [Google Scholar]
  9. FDA (1993) Office of the Federal Register, General Services Administration. Code of Federal Regulations, Title 21, Section 184.1835, Washington DC
  10. IS:5550. Specification for burfi. New Delhi: Bureau of Indian Standards; 1970. [Google Scholar]
  11. Kissel L.T., Marshall B.D. Multifactor responses of cake quality to basic ingredients ratio. Cereal Chem. 1967;39:16–30. [Google Scholar]
  12. Macdonald T.A., Bly D.A. Determination of optimum levels of several emulsifiers in cake mix shortenings. Cereal Chem. 1966;43:571–584. [Google Scholar]
  13. Montgomery D.C. Introduction to statistical quality control. 3rd edn. New York: John Wiley and Sons; 1997. pp. 512–572. [Google Scholar]
  14. Ozdemir M., Sadikoglu H. Characterization of rheological properties of systems containing sugar substitutes and carageenan. Int J Food Sci Technol. 1998;33:439–444. doi: 10.1046/j.1365-2621.1998.00213.x. [DOI] [Google Scholar]
  15. PFA (2004) Prevention of Food Adulteration Act 1955. Amended 25 June 2004, Ministry of Health and Family Welfare, Govt of India, Nr 273, Part II, Section 3(1)
  16. Sachdeva S., Rajorhia G.S. Technology and shelf life of Burfi. Indian J Dairy Sci. 1982;35:513–518. [Google Scholar]
  17. Sarkar K., Ray P.R., Ghatak P.K. Effect of sodium and potassium metabisulphites on the shelf life of cow milk burfi. Indian J Dairy Sci. 2002;55:79–82. [Google Scholar]
  18. Saxena D.C., Rao P.H. Optimization of ingredients and process conditions for the preparation of Indian roti using response surface methodology. Int J Food Sci Technol. 1986;31:345–351. [Google Scholar]

Articles from Journal of food science and technology are provided here courtesy of Springer

RESOURCES