Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines

Tiwari, S. and Chetana, R. and Puttaraju, S. and Khatoon, S. (2014) Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines. Journal of Food Science and Technology, 51 (1). pp. 136-141. ISSN 0022-1155

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Abstract

Medium chain triglyceride rich margarines were prepared using palm, coconut oil blends in the ratio of 80:20 (Margarine 1) and 60:40 (Margarine 2). The margarines were used to prepare burfi and compared with products prepared using commercial margarine, ghee and butter. The physicochemical characteristics such as texture, color, free fatty acid, peroxide value, saponification value, unsaponifiable matter and fatty acid composition of oils, fats and margarines were carried out. Results showed that 11.0 and 21.9% of medium chain triglycerides were present in margarine 1 and 2 respectively. The texture, colour, moisture content, peroxide value and sensory evaluation were carried out for the burfi samples. Laboratory prepared margarines improved the textural quality of burfi compared to commercial margarine, ghee and butter. The sensory analyses of the burfi samples revealed that burfi prepared from margarine 1 was more acceptable compared to commercial margarine.

Item Type:	Article
Uncontrolled Keywords:	Chains, Textures, Oils and fats, Sensory evaluation, Burfi, Fatty acid composition, Fatty acids, Margarine, Medium chain triglycerides, Peroxides, Physicochemical characteristics, Sensory analysis, Textural quality
Subjects:	B Life Science > Food Science and Nutrition
Divisions:	Department of > Food Science and Nutrition
Depositing User:	Arshiya Kousar Library Assistant
Date Deposited:	10 Jul 2019 07:08
Last Modified:	10 Jul 2019 07:08
URI:	http://eprints.uni-mysore.ac.in/id/eprint/4476

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