Physico-chemical and textural properties of Santra burfi as influenced by orange pulp content

The burfi prepared with addition of orange pulp in sweetened khoa is popularly known as Santra burfi in Maharashtra and it has great commercial potential owing to its typical taste. The present investigation was carried out with a view to generate technological data, which is requisite in product standardization and mechanization. The santra burfi was prepared by varying the rates of orange pulp addition and was tested for various textural properties such as hardness, cohesiveness, gumminess, chewiness, adhesiveness and springiness with TA-XT2i Texture Analyzer using two-bite compression. The data of product composition and quantified properties were analyzed using correlation and regression techniques. The hardness was found to have positive correlation with proteins, fat and ash content while the moisture and level of orange pulp had negative correlation. Similar trends were observed for springiness, gumminess, chewiness and cohesiveness with the exception of ash. On the contrary, the mean adhesiveness showed negative correlation with protein, fat and ash content and shown positive correlation with moisture content and level of orange pulp. The regression equations were also fitted for explaining the interrelationships between the textural properties as functions of product composition.