• RANJEET CHUNILAL KOKANI
• Chaitanya Rajesh Farde

Burfi is a popular khoa based confection and it’s contains considerable amount of milk solids. The manufacture of value added product by using flaxseeds and oats which is rich lignans, antioxidants, fiber, protein and polyunsaturated fatty acids such as alpha-linolenic acid(ALA),or omega-3.Oats contain thiamine, zinc, magnesium, iron, manganese, phosphorus and selenium. The present study was undertaken with the objective of developing Burfi with enhanced nutritional properties and acceptable sensory attributes. The product was prepared by using khoa (6% Fat) and Oats along with flaxseeds in the ratio of 00:00, 30:20, 35:15 and 40:10. Preparation of Burfi khoa taken in pan add oats –flaxseeds and sugar, heating continuous stirring cum scrapping up to desired consistency then spreading on butter paper and cut into rectangular shape. The proximate analysis of prepared Burfi was analyzed Ash content 2.4±0.03, Moisture content 22.40±0.0%, fat content 19.50±0.04%, Protein content was found to be 9.14±0.02%, Carbohydrates 29.04±0.01% and Energy Value was 299.01±0.01kcal. Sensory evaluation T2 received highest scores (9) for colour and appearance, texture (8.5), flavour (8.5) and taste (8) on 9 point Hedonic Scale. It was concluded that the Burfi made from oats and flaxseeds can be store for 20 days in butter paper and aluminum foil at 50C Temperature. So the Burfi made from oats and flaxseeds can be satisfy the consumer in accepts and quality.

Burfi, Khoa, Oats, flaxseeds, Formulation, Sensory evaluation, proximate analysis, Storage study

"Studies on development technology for preparation of Nutri Burfi using Oats and Flaxseeds", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 3, page no.e542-e544, March-2024, Available :http://www.jetir.org/papers/JETIR2403464.pdf

"Studies on development technology for preparation of Nutri Burfi using Oats and Flaxseeds", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 3, page no. ppe542-e544, March-2024, Available at : http://www.jetir.org/papers/JETIR2403464.pdf