UGC Approved Journal no 63975(19)

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 10 Issue 4
April-2023
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIRFW06083


Registration ID:
512272

Page Number

613-624

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Title

Study of Chemical Analysis of burfi prepared by using honey as a Sweetening Agent

Abstract

The objective of the present study investigation was to investigate the chemical composition of burfi prepared by using three level of honey on the basis khoa. Chemical composition of Mositure, Fat, Protein, Lactose, Total solid and Ash was study. It was observed that the moisture ranged from 14.05 to 21.02 per cent. The moisture content was found higher in honey burfi contain 80 % Khoa + 20% honey. It was also observed that moisture per cent increases with increasing the level of honey. This might be due to the higher moisture content in honey.However, opposite results was observed with respect to fat, protein, lactose, total solids and ash content of honey burfi. As the level of honey increases the constituents like fat, protein, lactose, total solids and ash get decreased. This might be due to the higher moisture percent in honey and lower total solids

Key Words

Burfi, Honey, Protein, Lactose, and Total solid and Ash

Cite This Article

" Study of Chemical Analysis of burfi prepared by using honey as a Sweetening Agent", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 4, page no.613-624, April-2023, Available :http://www.jetir.org/papers/JETIRFW06083.pdf

ISSN


2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

" Study of Chemical Analysis of burfi prepared by using honey as a Sweetening Agent", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 4, page no. pp613-624, April-2023, Available at : http://www.jetir.org/papers/JETIRFW06083.pdf

Publication Details

Published Paper ID: JETIRFW06083
Registration ID: 512272
Published In: Volume 10 | Issue 4 | Year April-2023
DOI (Digital Object Identifier):
Page No: 613-624
Country: -, -, India .
Area: Engineering
ISSN Number: 2349-5162
Publisher: IJ Publication


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