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Formulated Nutri-Dense Burfi and Its Physico-Chemical Components

Received: 8 December 2014     Accepted: 30 December 2014     Published: 6 May 2015
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Abstract

Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.

Published in Journal of Food and Nutrition Sciences (Volume 3, Issue 3)
DOI 10.11648/j.jfns.20150303.15
Page(s) 108-113
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Micronutrient, Nutri-Dense Burfi, Physico-Chemical

References
[1] AOAC. (1980). Official methods of analysis. Association of official analytical chemists, Washington, D. C.
[2] Baljeet, S.Y., Ritika, B.Y. and Roshan, L.Y. (2010). Studies on functional properties and incorporation of buckwheat flour for biscuit making. International Food Research Journal 17: 1067-1076.
[3] Gopalan, C., Ramashastri, B. and Balasubramanian, S.(2007), Nutritive value of Indian foods. National Institute of NutritionICMR, Hyderabad.
[4] Kamble, K., Kahate, P.A., Chavan,S.D. and Thakare, V.M.(2010). Effect of pine-apple pulp on sensory and chemical properties of burfi. Veterinary World 3:329-331.
[5] Kumar, N., Sarkar, B.C. and Sharma, H.K. (2010). Development and characterization of extruded product of carrot pomace, rice flour and pulse powder. African Journal of Food Science 4:703 – 717.
[6] Mridula, D. (2011). Physico-chemical and sensory characteristics of β- carotene rich defatted soy fortified biscuits.African Journals of Food Science 5: 305-312.
[7] Navale, A. S., Deshmukh, B. R., Korake, R. L., Narwade, S. G. and P.R. Mule (2014).Production profile, proximate composition, sensory evaluation and cost configuration of wood apple burfi. Animal Science Reporter 8 (3): 114-120
[8] Ranganna, S., 1996, Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw-Hill, Pub. Co. Ltd., New Delhi, pp. 84-86.
[9] Singh, B., Panesar, P. S. and Nanda, V., 2006, Utilization of carrot pomace for the preparation of a value added product.World Journal of Dairy & Food Sciences1(1): 22-27.
[10] Srilakshmi, B. (2006). Textbook of food science. 3rd edition, New Age International (p) Ltd, New Delhi:29- 85.
[11] West, K.P., Katz, J., Khatry, S.K.,Leclerq, S.C., Pradhan, E.K., Shrestha, S.R., Connor, P.B., Dali, S. M., Christian, P., Pokhrel, R.P. and Sommer, A. (1999). Double blind, cluster randomised trial of low dose supplementation with vitamin A or beta carotene on mortality related to pregnancy in Nepal. Br. Med. J 3 (18):570–575.
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  • APA Style

    Charis Kharkongor Ripnar, Umadevi S. Hiremath, Anitha S. (2015). Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. Journal of Food and Nutrition Sciences, 3(3), 108-113. https://doi.org/10.11648/j.jfns.20150303.15

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    ACS Style

    Charis Kharkongor Ripnar; Umadevi S. Hiremath; Anitha S. Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. J. Food Nutr. Sci. 2015, 3(3), 108-113. doi: 10.11648/j.jfns.20150303.15

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    AMA Style

    Charis Kharkongor Ripnar, Umadevi S. Hiremath, Anitha S. Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. J Food Nutr Sci. 2015;3(3):108-113. doi: 10.11648/j.jfns.20150303.15

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  • @article{10.11648/j.jfns.20150303.15,
      author = {Charis Kharkongor Ripnar and Umadevi S. Hiremath and Anitha S.},
      title = {Formulated Nutri-Dense Burfi and Its Physico-Chemical Components},
      journal = {Journal of Food and Nutrition Sciences},
      volume = {3},
      number = {3},
      pages = {108-113},
      doi = {10.11648/j.jfns.20150303.15},
      url = {https://doi.org/10.11648/j.jfns.20150303.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.15},
      abstract = {Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Formulated Nutri-Dense Burfi and Its Physico-Chemical Components
    AU  - Charis Kharkongor Ripnar
    AU  - Umadevi S. Hiremath
    AU  - Anitha S.
    Y1  - 2015/05/06
    PY  - 2015
    N1  - https://doi.org/10.11648/j.jfns.20150303.15
    DO  - 10.11648/j.jfns.20150303.15
    T2  - Journal of Food and Nutrition Sciences
    JF  - Journal of Food and Nutrition Sciences
    JO  - Journal of Food and Nutrition Sciences
    SP  - 108
    EP  - 113
    PB  - Science Publishing Group
    SN  - 2330-7293
    UR  - https://doi.org/10.11648/j.jfns.20150303.15
    AB  - Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
    VL  - 3
    IS  - 3
    ER  - 

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Author Information
  • Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka

  • Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka

  • Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka

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