Department of Food Science and Technology, Lovely Professional University, Punjab, India
Research Article
Studies on Functional Enrichment of Burfi and Khoa with Beetroot and Tomato Peel Powder
Author(s): Komalpreet Kaur*
The effect of beetroot and tomato peel powder incorporation at 1%, 2%, 3%, 4%, and 5% and their combinations in burfi with khoa as a base (control) were studied. The quality parameters studied were nutritive, physicochemical, functional, sensory, and shelf life of the burfi at the different concentrations of beetroot and tomato peel powder incorporation. A significant decrease has been observed in the protein content from 15.6 in BPP1 to 10.0 in BPP5 and 15.0 in TPP1 to 10.0 in TPP5. The fat content of burfi is also decreased significantly from 18.4 in BPP1 to 14.9 in BPP5 and 19.1 in TPP1 to 15.2 in TPP5 with an increase in moisture and ash content as the concentration of the beetroot and tomato powder increased. A significant increase in the Flavonoid content was also observed from 1% to 5% of beetroot (4.64 mg to 28.59 mg) and tomato (6.66 mg to 14.38 mg) peel powder incorporation... View More»
