Journal of Food and Nutrition Sciences
Volume 3, Issue 3, May 2015, Pages: 108-113
Received: Dec. 8, 2014;
Accepted: Dec. 30, 2014;
Published: May 6, 2015
Views 3609 Downloads 119
Charis Kharkongor Ripnar, Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Umadevi S. Hiremath, Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Anitha S., Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
Charis Kharkongor Ripnar,
Umadevi S. Hiremath,
Formulated Nutri-Dense Burfi and Its Physico-Chemical Components, Journal of Food and Nutrition Sciences.
Vol. 3, No. 3,
2015, pp. 108-113.
AOAC. (1980). Official methods of analysis. Association of official analytical chemists, Washington, D. C.
Baljeet, S.Y., Ritika, B.Y. and Roshan, L.Y. (2010). Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal 17: 1067-1076.
Gopalan, C., Ramashastri, B. and Balasubramanian, S.(2007), Nutritive value of Indian foods. National Institute of NutritionICMR, Hyderabad.
Kamble, K., Kahate, P.A., Chavan,S.D. and Thakare, V.M.(2010). Effect of pine-apple pulp on sensory and chemical properties of burfi. Veterinary World 3:329-331.
Kumar, N., Sarkar, B.C. and Sharma, H.K. (2010). Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African Journal of Food Science 4:703 – 717.
Mridula, D. (2011). Physico-chemical and sensory characteristics of β- carotene rich defatted soy fortified biscuits.African Journals of Food Science 5: 305-312.
Navale, A. S., Deshmukh, B. R., Korake, R. L., Narwade, S. G. and P.R. Mule (2014).Production profile, proximate composition, sensory evaluation and cost configuration of wood apple burfi. Animal Science Reporter 8 (3): 114-120
Ranganna, S., 1996, Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw-Hill, Pub. Co. Ltd., New Delhi, pp. 84-86.
Singh, B., Panesar, P. S. and Nanda, V., 2006, Utilization of carrot pomace for the preparation of a value added product.World Journal of Dairy & Food Sciences1(1): 22-27.
Srilakshmi, B. (2006). Textbook of food science. 3rd edition, New Age International (p) Ltd, New Delhi:29- 85.
West, K.P., Katz, J., Khatry, S.K.,Leclerq, S.C., Pradhan, E.K., Shrestha, S.R., Connor, P.B., Dali, S. M., Christian, P., Pokhrel, R.P. and Sommer, A. (1999). Double blind, cluster randomised trial of low dose supplementation with vitamin A or beta carotene on mortality related to pregnancy in Nepal. Br. Med. J 3 (18):570–575.