A. B. Motghare

Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

Sonali D. Shende, Bhavana R. Wankhade, V. G. Atkare & A. B. Motghare · European Journal of Nutrition & Food Safety · 2024

In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigati...