Abstract
Walnuts are known as a high-quality food that benefit human health as they contain all essential omega-3 fatty acids, including linolenic acid and alpha-linolenic acid. The current study was aimed to develop an indigenous walnut product called "burfi" by utilizing waste generated by walnut milk extraction and with addition of jaggery instead of sugar. A significant (p < 0.05) change in the proximate composition, physicochemical, textural, sensory and microbial load of walnut burfi during storage was recorded during refrigerated storage. At a refrigerated storage (4 °C), the moisture content decreased from 16.43% to 14.02%, fat content varied from 34.61% to 34.76%, protein content increased from 8.57% to 8.74%, and ash content varied from 1.62% to 1.71%. Textural characteristics like cohesiveness and springiness values decreased while hardness, gumminess, chewiness and adhesiveness values increased. There was a substantial decline in the sensory scores for colour, appearance, aroma, taste, texture and overall acceptability. The shelf life of walnut burfi was recorded as 30 days at refrigerated condition, after which it was deemed unacceptable.
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