Selection of Pumpkin seed Pretreatment Techniques for Preparation of the Pumpkin Seed Incorporated Burfi
Dhruvit D. Dashlaniya *
Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
Suneeta V. Pinto
Dairy Technology Department, SMC College of Dairy Science, Kamdhenu University, Anand-388110, Gujarat, India.
*Author to whom correspondence should be addressed.
Abstract
Burfi is an indigenous milk product made from khoa that is excellent in nutrition. Burfi contains various additives that boost its sensory appeal and customer acceptability. In this context, the nutritional value and health advantages of pumpkin seeds have been investigated for inclusion. Control burfi (C) was prepared without seed incorporation. Burfi (S1) was prepared by incorporating raw seeds. Four batches of burfi were prepared incorporated seeds pretreated with four methods viz. microwave roasted (S2), salt solution soaked and roasted (S3), dry salt roasted (S4) and ghee–coated roasted seeds (S5). Addition of pumpkin seeds in S1, S2, S3, S4 and S5 resulted in significant (P<0.05) increase in level of free fatty acids, fat, protein and ash and significant (P<0.05) decrease in hardness, springiness, adhesiveness, chewiness and gumminess compared to control. L* and b* value decreased significantly (P<0.05) while a* value increased significant (P<0.05) in all experimental samples. Seeds roasted in dry salt at 85 to 90°C for 15 min (S4) were found to be the most acceptable based on sensory evaluation for use in pumpkin seed incorporated burfi.
Keywords: burfi, pretreatment, pumpkin seed, roasting