DEVELOPMENT AND STANDARDIZATION OF PROSOMILLET MILK BURFI

Abstract

Barfi is a milk-based sweet from the Indian subcontinent with a fudge-like consistency. Its
name comes from the Persian and Urdu word for snow. Barfi is consumed throughout India
and Pakistan and is especially popular in North India. The formulation of the burfi using
proso millet milk, and other ingredients, along with an analysis of its nutritional composition.
Proso millet is known for its rich protein content, essential amino acids, dietary fibre,
vitamins, and minerals, making it a valuable addition to the diet, especially for vegetarians
and those with gluten intolerance. The methodology involves the preparation of proso millet
milk burfi using a standardized recipe, followed by nutritional analysis to determine its
protein content, amino acid profile, and other essential nutrients. The study also explores
variations in the recipe to enhance flavour, texture, and overall acceptability. Ingredients
were procured from the local market. They were cleaned, peeled and washed. Loads were
recorded, ground /cut whitened and saved for drying out. The dehydrated ingredients were
ground, packed and sealed. Burfi’s were prepared using standard procedures. Proso millet,
renowned for its gluten-free nature and nutritional richness, serves as the primary ingredient
in this value-added product. The project aims to optimize the processing parameters to
achieve a burfi with superior sensory attributes, including texture, flavour, and appearance,
while maintaining its nutritional integrity.