• UROOJA BIRJIS FATIMA
• SHRUTI KABRA
• MEENA KUMARI

Indian sweets are locally called as Mithai. Sweets are indespensable part of Indian culture for festive seasons. In the present study milk based sweet i.e burfi was prepared, with one basic and two variations. Same method of preparation and temperature was followed for preparing both basic and the variations. All the variations were formulated. To develop a value added burfi, oats flour was incorporated, whereas the commonly consumed maida burfi was prepared as a basic. (3)By adding known quantities of oats flour in place of maida, two variations were prepared. Enriched Burfi was subjected to nutrient analysis where the protein, fat, fibre, moisture and ash content was analysed in the laboratory using standard methods.(1) It was also subjected to texture analysis by using a texturometer. The variations enriched burfi was found to be superior to the basic products in terms of nutrient analysis and texture analysis

Burfi , Oats, Maida, Nutrient Analysis, Objective Analysis, Texturometer, Basic,Variations

"TO CONDUCT THE NUTRIENT AND OBJECTIVE ANALYSIS OF BURFI ENRICHED WITH OATS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.177-185, May-2019, Available :http://www.jetir.org/papers/JETIR1905R26.pdf

"TO CONDUCT THE NUTRIENT AND OBJECTIVE ANALYSIS OF BURFI ENRICHED WITH OATS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp177-185, May-2019, Available at : http://www.jetir.org/papers/JETIR1905R26.pdf