Abstract
The present investigation was aimed to incorporate fig paste in khoa to formulate a novel type of Burfi . Fig Burfi was prepared from different proportions of buffalo milk and fig paste i.e. 97.50:2.50 (T 1 ), 96.25:3.75 (T 2 ), 95.0:5.00 (T 3 ) and it is compared to market fig Burfi (T 0 ). The combination T 2 was superior with a rating of 8.30 in respect of colour and appearance. The body and texture of T 2 combination was superior at 8.10 which was followed by T 1 at 7.75. The flavor rating for the combination T 2 was 8.10 whereas combination T 3 occurred at 7.85. The highest rating for taste of T 2 was 8.10 which were followed by T 3 at 8.01.The sensory score for overall acceptability of fig Burfi of treatments T 0 , T 1 , T 2 and T 3 were 6.95, 7.63, 8.12 and 7.55, respectively. It was observed that 3.75 per cent (T 2 ) level of fig paste was most acceptable and rated between like very much to like extremely for all sensory attributes.
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