observed in sweetness scores of radha priya burfi. This variation in sweetness cloud be attributed

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1 J. Dairying, Foods & H.S., 31 (3) : , 2012 AGRICULTURAL RESEARCH COMMUNICATION CENTRE ccjournals.com / indianjournals.com nals.com SENSORY AND TEXTURE PROFILE ANALYSIS OF BURFI SAMPLES MANUFACTURED ACTURED IN VARANASI Prasad Rasane, Arvind and Alok Jha* Banaras Hindu University, Varanasi , India Received: Accepted: ABSTRACT Plain, Radha priya and chocolate burfi samples were collected from three local markets of Varanasi (India). The samples were e evaluated for their textural and sensory qualities. Textural properties included adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience. Sensory attributes such as colour and appearance, body and textur xture, flavour,, sweetness and overall acceptability of the samples were e also analysed. The sensory scores for body & textur xture ( ) of plain burfi fi varied significantly,, (p<0.05) for all types of burfi. fi. Significant difference ence was observed in sweetness scores of radha priya burfi. This variation in sweetness cloud be attributed to difference ence in composition and method of preparation amongst different ent markets. Wide ide variation was observed in textural properties ties among the samples from different ent markets for all types of burfi fi (p<0.01). Adhesiveness amon textural properties showed wide variations among all types of burfi. fi. Correlation analysis of moisture e content and textural properties ties of burfi fi samples signifies that chewiness (-0.839; p<0.05) is negatively correlated, while resilience (0.997, p<0.01) and cohesiveness (0.976, p<0.01) are positively correlated with moisture content of burfi. Keywords: Plain burfi, Radha priya burfi, Chocolate burfi, Textural properties, Sensory properties. INTRODUCTION Burfi is an indigenous, khoa based, heat desiccated milk sweet consumed popularly all over India. Several varieties of burfi are available in the market viz., plain or mawa burfi, fruit nut burfi, chocolate burfi, saffron or kessar burfi, kaju katli, rawa burfi, doda burfi, Radha priya burfi, etc., depending on the special ingredient used in the preparation of the product (Sakate et al., 2004). Traditionally burf is served as an item for ceremonial celebrations in Indian society; it is also exchanged as gift item on festive occasions and distributed to celebrate happiness and joy. The demand for burfi is increasing all over India and also in overseas markets (Palit and Pal, 2005). A large amount of burfi is produced and consumed in Varanasi daily. However, no investigation has been carried out to evaluate the textural and sensory qualities of burfi sold in Varanasi. The present study was thus carried out to evaluate the sensory and textural qualities of plain, Radha priya and chocolate burfi samples collected from the Varanasi city. MATERIALS AND METHODS Collection of Samples Market samples were collected for plain, radha priya and chocolate burfi from three different locations of Varanasi city. The samples were collected periodically from 3 pre-identified shops within two to three hours of their preparation and packed in paperboard boxes of rectangular shape (10 x 12 cm 2 ). The paperboard boxes were wrapped with polyethylene bags to prevent gain or loss of moisture during transport. The samples were tempered to room temperature before analysis for different quality parameters. Burfi samples were tested for moisture content (BIS, 1964) and further analysed for textural and sensory qualities. Sensory Evaluation The sensory evaluation of plain, radha priya and chocolate burfi samples was conducted by a panel *Corresponding author s alok_ndri@rediffmail.com

2 of seven semi-trained judges selected from the Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India. To minimize the differences, the panellists were acquainted with the quality attributes and the defects generally associated with burfi under study. Samples were evaluated for flavour, colour and appearance, body and texture, sweetness and overall acceptability on the basis of 9-point hedonic scale. Textur xture e Profile Analysis (TPA) A) The TPA was conducted on the market samples using texture analyser (Model TAXT, Stable Micro Systems Ltd. Surrey, UK), equipped with a 50-kg load cell. The samples were cut into 1cm 3 sizes and subjected to texture analysis. In this experiment, a 75 mm compression platen was used under 50 kg load cell of texture analyser. The samples were subjected to compression force by probe up to distance of 5.00 mm two times. The conditions set in the texture analyser for measuring textural properties were: pretest speed - 1mm/sec; test speed- 1mm/sec; post-test speed - 5mm/sec; count- 2; test distance mm; trigger type - auto; trigger force - 5 g; probe -75 mm compression platen. Analysis of Experimental Data Correlation analysis was conducted between moisture and textural parameters. The textural parameters were analysed using complete randomized design, to find the difference between textures of various market samples. The sensory profile of all types of burfi were analysed using randomized block design, pointing out the difference between various sensory perceptions between samples of burfi from three different markets of Varanasi. Vol. 31, No. 3, RESULTS TS AND DISCUSSION Sensory Quality of Market Burfi The sensory attributes scores for plain, radha priya and chocolate burfi samples collected from three different markets of Varanasi, presented in Fig.1, 2 and 3, respectively. The plain burfi samples showed some variations in sensory properties among different markets. The sensory values for different market samples for colour and appearance ( ), flavour ( ), sweetness ( ) and overall acceptability ( ) did not vary significantly (p<0.05), contrary to the findings of other workers (Sakate et al., 2004; Kamble et al., 2010). The average scores for body & texture ( ) of plain burfi varied significantly, (p<0.05) for all types of burfi. This observation is in accordance with the findings of Sakate et al. (2004) and also with the present findings of texture analysis of all types of burfi. Patil et al. (1990) studied relationship between sensory texture descriptors and Instron texture profile parameters of khoa. They reported that adhesiveness had a definite correlation with the overall sensory texture score of khoa. The values for sensory attributes for burfi are graphically represented in Fig. 2. The burfi samples procured showed significant variation in sweetness ( ) at p<0.05. While other sensory properties such as colour and appearance, flavour and overall acceptability did not vary significantly. The samples of chocolate burfi (Fig. 3) did not vary significantly in their sensory attributes other than body and texture which varied significantly at p<0.05. The variation in the sensory perception of sweetness suggests difference in composition and method preparation among different markets. TABLE 1: Textural characteristics of market samples of plain burfi. Adhesiveness* (g.sec) 1.37 ± ± ± a Springiness * 0.36 ± ± ± b Cohesiveness* 0.26 ± ± ± c Gumminess* ± ± ± d Chewiness* ± ± ± e Resilience* 0.08 ± ± ± a

3 170 J. DAIRYING, FOODS & H.S. TABLE 2: Textural characteristics of market samples of Radha priya burfi. Adhesiveness* (g.sec) 6.26 ± ± ± a Springiness * 0.37 ± ± ± a Cohesiveness* 0.27 ± ± ± a Gumminess* ± ± ± a Chewiness* ± ± ± a Resilience* 0.08 ± ± ± a TABLE 3: Textural characteristics of market samples of chocolate burfi. Adhesiveness* (g.sec) 1.38 ± ± ± a Springiness * 0.32± ± ± a Cohesiveness* 0.26 ± ± ± a Gumminess* ± ± ± a Chewiness* ± ± ± a Resilience* 0.08 ± ± ± a FIG. 1: Average sensory score obtained for different sensory attributes of plain burfi samples. Textural Proper roperties ties of Market Burfi fi The experimental values of adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience for plain, radha priya and chocolate burfi samples are shown in Tables 1, 2 and 3, respectively. The plain burfi samples showed wide variations in their texture profile among the markets. The values derived from the study showed adhesiveness ranging from 1.37 to g.sec, cohesiveness 0.26 to 0.40, gumminess to and chewiness to , springiness 0.35 to 0.49 and resilience 0.08 to 0.11 (Table 1). Chetana et al. (2010) reported that the texture and quality of burfi vary depending on processing conditions and storage period. Arora et

4 Vol. 31, No. 3, FIG. 2: Average sensory score obtained for different sensory attributes of radha priya burfi samples. FIG. 3: Average sensory score obtained for different sensory attributes of chocolate burfi samples. al. (2010) observed variation in textural properties of burfi made from sucrose and artificial sweeteners. The compositional changes contribute towards total solids and hence textural parameters such as chewiness and hardness. The Radha priya burfi samples differed significantly in their textural properties. The values showed adhesiveness ranging from 6.26 to g.sec, gumminess to , chewiness to , springiness 0.37 to 0.41, cohesiveness 0.27 to 0.33 and resilience 0.08 to 0.09 (Table 2). The chocolate burfi samples also showed wide variations among samples procured from different markets. Adhesiveness ranged from 5.43 to g.sec, gumminess to , chewiness to , cohesiveness 0.26 to 0.61, springiness 0.32 to 1.29 and resilience 0.08 to 0.19 (Table 3). Gupta et al. (1990) and Suresh and Jha (1994) reported that the increased hardness of khoa (base material for burfi) correlated highly with the total solids. Gupta et al. (1990) reported no significant effect of compositional factors on adhesiveness of khoa. The wide variation in adhesiveness among all types of burfi in current finding may be due to variation in sugar content of the market burfi.

5 172 J. DAIRYING, FOODS & H.S. The moisture content of burfi ranged from %, %, % for plain, radha priya burfi and chocolate burfi. Similar moisture content in burfi was reported by various earlier workers (Sarkar et al., 2002; Sakate et al., 2004; Palit and Pal, 2005). Gupta et al. (1993) studied relationship between chemical composition and textural properties of khoa and other milk products made in laboratory and in market samples. They reported that overall textural quality of these products was significantly correlated with moisture content present in them. In the present study correlation analysis of moisture content and textural properties of burfi samples pointed out that chewiness (-0.839; p<0.05) is negatively correlated, while resilience (0.997, p<0.01) and cohesiveness (0.976, p<0.01) are positively correlated with moisture content of burfi. CONCLUSION The different types of burfi samples collected from three different markets of Varanasi, city showed wide variation in their textural profile and a moderate variation in their sensory profile. The body and texture varied significantly for all types of burfi. The variations may be due to the variation in their preparation procedures and varying levels of sugar and moisture content. This correlation study suggests that there is a direct relation between moisture levels and textural variations, which affects the sensory acceptability of the burfi samples. REFERENCES Arora, S.; Gawande, H.; Sharma, V.; Wadhwa, K. B.; George, V.; Sharma, G. S. and Singh, A. K The development of burfi sweetened with aspartame. Int. J. of Dairy Technol. 63 (1): BIS: Methods for analysis of hard cheese, processed cheese and processed cheese spread. Bureau of Indian Standards, Manak Bhawan, New Delhi. Chetana, R.; Ravi, R. and Reddy, Y. S Effect of processing variables on quality of milk burfi prepared with and without sugar. J. Food Sci. Technol. 47(1): Gupta, S. K.; Patel, A. A.; Patil, G. R.; Desai, H. K. and Ghosh, B. C Texture studies on selected Indian dairy products: composition-texture relationships. Int. Dairy Fed. Special Issue Gupta, S. K.; Patil, G. R.; Patel, A. A.; Garg, F. C. and Rajorhia, G. S Instron texture profile parameters of khoa as influenced by composition. J. Food Sci. Technol. 27: Kamble, K.; Kahate, P. A.; Chavan, S. D. and Thakare, V.M Effect of pineapple pulp on sensory and chemical properties of burfi. Veterinary World 3(7): Palit, C. and Pal, D Studies on mechanization production and shelf life extension of burfi. Indian J. Dairy Sci. 58(1): Patil, G. R.; Patel, A. A.; Garg, F. C.; Rajorhia, G. S. and Gupta, S. K Interrelationship between sensory and instrumental data on texture of khoa. J. Food Sci. Technol. 27 (3): Sakate, R. J.; Bhosale, D. N.; Patange, D. D.; Khedekar, C. D. and Patil, M. R Optimization of manufacturing technique for wood apple burfi. Indian J. Dairy Sci. 57(1): Sarkar, K.; Ray, P. R. and Ghatak, P. K Effect of sodium and potassium metabisulphites on the shelf life of cow milk burfi. Indian J. Dairy Sci. 55(2): Suresh, I. and Jha, Y. K Sensory, biochemical and microbiological qualities of kalakand. J. Food Sci. Techol. 31: