• Alakshendra Pratap Singh
• Dr. Vivek Kumar

Milk khoa based sweets like burfi,pedha, gulabjamun, rasgolla, etc are very much popular in almost all parts of the country. There exists a considerable scope for expanding market base and improving the quality of indigenous khoa based milk products by adopting improved production technology. Khoaburfi which is very popular, could be made more acceptable and nutritious by using natural fruit flavours like mango, papaya, dates figs etc. The burfi prepared with addition of mango pulp in sweetened khoa is popularly known as mango burfi and it has great commercial potential owing to its typical taste and nutritional property. The present research work was carried out with a view to design technological data which is requisite in product standardization and mechanization. The mango burfi was prepared by varying the rates of mango pulp addition and was tested for sensory and various textural properties such as hardness, cohesiveness, gumminess, chewiness, adhesiveness and springiness with TA-XT Texture Analyser using two bite compression. The hardness was found to have positive relation with proteins, fat and ash content while the moisture and level of mango pulp do not show significant effects. Similar trends were observed for springiness, gumminess, chewiness and cohesiveness.

Burfi, Mango, texture analyser

"Physico-Chemical and Textural Properties of Mango Burfi as Prepared By Natural Sweetener (Honey)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 12, page no.159-162, December-2018, Available :http://www.jetir.org/papers/JETIRQ006030.pdf

"Physico-Chemical and Textural Properties of Mango Burfi as Prepared By Natural Sweetener (Honey)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 12, page no. pp159-162, December-2018, Available at : http://www.jetir.org/papers/JETIRQ006030.pdf