Effect of temperature on sensory and textural attributes of functional doda burfi (Indian milk cake)

摘要: Doda burfi (Indian milk cake) is a hitherto indigenous sweetmeat of northern India and considered delicacy to be served on special occasions. The product bears distinctive features such as granular texture, caramelized flavor, dark brown colour with sweet pleasant aroma added nuts germinated wheat. Functional doda burfi, was prepared from combination oat fiber, Diesol™ (hydrolyzed gum acacia) (a soluble fiber), an inorganic salt calcium. To evaluate the effect temperature functional kept at two different temperatures (4 30 °C) analyzed for sensory textural attributes. Sensory variables like colour, body flavour were found significant (p < 0.05) during storage intervals whereas sweetness overall acceptability non-significant. Similarly, attributes adhesiveness, cohesiveness, gumminess showed decreasing trend intervals, hardness increasing in both temperatures. A shelf life 12 days °C 4 recorded. At temperatures, scores decreased but decrease much prominent compared °C. Product after period provide 50 % per cent daily requirement dietary fiber stable ambient conditions about 12–15 days.