• G.D.Deshmukh
• G.K. Londe
• D.D.Thorat
• A.P.Naik

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

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

" 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

" 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