抽象的な

Development of Burfi Incorporated with Foxtail Millet (Setaria italica)

Sujith.P1, Divya. K.B2* and Mohammad Anas. K.P2

Burfi was prepared by mixing khoa with 30% sugar by weight and incorporating roasted foxtail millet powder. Trials were done by adding foxtail millet powder at 3 different levels viz, 5%, 10% and 15%. Foxtail millet at 10% was selected for the level of addition based on the result of sensory analysis. The proximate analysis of foxtail millet burfi revealed that it contains 89.10% total solids, 15.5% fat, 18.38% protein, 11.30 % moisture content, 2.85% ash 0.89% dietary fibre and 0.315% acidity. The scores of burfi for overall acceptability and flavour obtained for foxtail millet added at 10% was much higher than other treatments. From the results of the present study, it can be concluded that roasted foxtail millet powder up to a level of 10% can be incorporated in burfi which improves the nutritional quality and reduces the cost of production.

Burfi, Foxtail millet, Nutrition, traditional dairy product