title: Physico-chemical characteristics of burfi prepared by using medium chain triglyceride rich margarines.
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.
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological and Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
authors.forename: Shipra
authors.initials: S
authors.lastname: Tiwari
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological and Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
authors.forename: Ramakrishna
authors.initials: R
authors.lastname: Chetana
authors.affiliation: Department of Food Science and Nutrition, University of Mysore, Mysore, 570023 India.
authors.forename: Shashikala
authors.initials: S
authors.lastname: Puttaraju
authors.affiliation: Department of Lipid Science and Traditional Foods, Central Food Technological and Research Institute (Council of Scientific and Industrial Research), Mysore, 570020 India.
authors.forename: Sakina
authors.initials: S
authors.lastname: Khatoon
keywords: Burfi; Margarine; Medium chain triglyceride