tailieunhanh - Studies on preparation, sensory evaluation and cost configuration of potato (Solanum tuberosum) flour burfi

The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi. The different levels of potato flour had a definite effect on improving the sensory quality like flavour, body and texture, colour and appearance also on overall acceptability of potato flour burfi. | Studies on preparation sensory evaluation and cost configuration of potato Solanum tuberosum flour burfi

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