Development of burfi with incorporation of kodo millet

Abstract

Burfi, prepared from khoa, is a popular sweet confectionery of Indian subcontinent. The present study was undertaken to develop value added burfi with khoa and kodo millet for better nutritional profile. Value added burfi was prepared by incorporating popped kodo millet flour at 10% (KBK1), 15% (KBK2) and 20% (KBK3) based on the weight of khoa. Sensory evaluation study revealed that KBK1 was best accepted among the variations and obtained an overall acceptability score of 8.55. The value added burfi KBK1 had a moisture content of 17.4%, 21.02g fat, 9.89g protein, 2.38g ash, 0.59g crude fibre, 80.19µg vitamin A, 355.5mg calcium and 0.69 mg iron per 100g. Though the rheological attributes showed a decreasing trend with incorporation of kodo millet, the native texture of burfi was retained. Millet incorporated burfi (KBK1) had a shelf life of 5 days at room temperature and 10 days at refrigeration temperature. Kodo millet can successfully be incorporated to khoa based burfi with highly acceptable sensory attributes.