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VOL. 9, ISSUE 4 (2024)
Development and quality evaluation of burfi prepared by using soya flour (Glycine max) and Moringa oleifera leaf powder
Authors
Vaibhavi Nayi, Bijal Amin
Abstract
The Moringa oleferia it is considering
one of the most useful trees in the world because most of all parts of this
plant can be used as food, in medicines and for industrial purpose. Purpose of
the study was to development of burfi prepared by using soya flour and Moringa
oleferia leaf powder. The percentage of khoa and soya flour use in the
burfi are 10%, 20% and 30%for different ratio of burfi BC (100), B1 (90:10), B2
(80:20) and B3 (70:30) were generated. Moringa oleferia leaf powder was
added 2% in all samples except control. Its leaves are rich of nutrients and
bio- active compound. Moisture 17.73 gm % and fiber 5.67 gm % content was
higher in B1, total solid 78.4 gm %, fat 21.07 gm %, CHO 26.40 gm %, energy
430.67 Kcal and calcium 298.15 mg% was higher in BC, ash 3.3 gm %, protein45.5
gm% and flavonoid 21.92 mg % content was higher in B3, phosphors 132.14mg% and
phenol 68.73 mg% content was higher in B2. There was highly a significances
difference. B1 burfi exhibited the highest hardness, stickiness, adhesiveness,
gumminess, chewiness, resilience except springiness.
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Pages:75-80
How to cite this article:
Vaibhavi Nayi, Bijal Amin "Development and quality evaluation of burfi prepared by using soya flour (<i>Glycine max</i>) and <i>Moringa oleifera</i> leaf powder". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 75-80
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