Study on Sensory Evaluation and Chemical Changes Occurred in Mahua (Madhuca longifolia) Flower Burfi during the Storage

In the present study, the cow milk was standardized to 4% fat. The Burfi was prepared by addition of crushed dried Mahua flowers in the proportion of 100:0 (T₁), 90:10 (T₂), 85:15 (T3), 80:20 (T4) and 75:25 (T5) with 30 % sugar was added. The objectives of the present investigations were to study the chemical and sensory changes during storage of the selected treatment i.e. T4 (80% khoa: 20% crushed dried Mahua flower) at room temperature and refrigerated temperature at the interval of 0, 5, 10, 15, 20, 25 days. The study aimed to investigate the quality of the burfi during storage. The data obtained was statistically analyzed by Factorial Randomized Block Design. Sensory evaluation studies were conducted by a panel of judges and it was found that the burfi prepared by using 20 parts of crushed dried Mahua flowers and 80 parts of khoa was having the highest overall acceptability scores. The overall acceptability scores of selected treatment were decreased from 5th days onwards. But burfi was acceptable up to 15 days and 25 days onwards at room temperature and refrigerated temperature, respectively. The results regarding the chemical analysis revealed that the fat, protein, lactose, ash, titratable acidity and total solids content of burfi was increased after 0th day to 25th day in both room and refrigerated condition. While, moisture and solids not fat content reported decrease in trend in both room and refrigerated temperature. The rate of changes was found more in room temperature conditions.