Effect of different levels of apple (Malus pumila) pulp on proximate composition and cost of production of burfi

Introduction

India is the largest producer of milk and contributes 24% of the World's total milk production, achieving an annual production of 239.30 million tonnes during the year 2023-24 and annual growth 3.78 per cent. The average per capita availability of milk is 471 grams per day in 2023-24. The annual growth of other traditional dairy products like khoa, paneer, ghee, ice-cream, curd, etc. would be in the range of 11 % to 20% (Anonymous, 2024-2025) [2] . Burfi is one of the most popular khoa based sweet, prepared from cow or buffalo milk. Burfi is prepared by heating a mixture of concentration milk solids (khoa) and sugar to a near homogenous consistency followed by cooling and cutting into small cubiods (Chetana et al., 2010) [5] . Apple (Malus pumila) fruit is one of the most popular and favourite fruits among the health conscious, fitness lover peoples (Bharti et al., 2018) [4] . Apples contains vitamin C, magnesium, phosphorus, potassium, calcium, iron, zinc, polyphenols (4.6 mg, 5 mg, 11mg, 107mg, 6mg, 0.12mg, 0.04mg, 110.20 mg, respectively per 100 gm). Protein, fat, dietary fiber, carbohydrates, sugar, water, energy content per 100 gm 0f apple is 0.26 gm,0.17 gm. 2.4 gm, 13.81 gm, 10.39 gm, 85.56 gm. 52 kcal, respectively (Bator et al., 2024). As per the saying, "an apple a day, keeps the doctor away," apple helps to improve digestion, prevents stomach disorders, gallstones, constipation and liver disorders. Furthermore, apple helps to treat rheumatism, dysentery, eye disorders, a variety of cancer and gout (Kedaree et al., 2021) [9] . Previous research workers prepared value added burfi using fruits such as sweet orange burfi, guava burfi (Rahate et al., 2021) [14] , pineapple burfi, mango burfi etc. Keeping this in view, an attempt has been made in this study to prepare the burfi blended with apple pulp.

Materials and Methods

The research was conducted during 2024-25 in Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani.

Materials

Fresh Standardized Buffalo milk (6% fat and 9% SNF), fresh & matured apple fruit and clean, crystalline cane sugar was purchased from local market.

Methodology

Fresh and matured apple fruit wash under clean water then peel off its skin, cut it into small slices and blend the slices until pulp form. Khoa was prepared by heating standardized buffalo milk (6 % Fat and 9% Solid Not Fat) in iron karahi with continuous stirring and scrapping until it reached pat formation stage. Apple pulp was added as per treatment combinations and sugar at 30 per cent by weight of khoa was added. The mixture was then further heated with continuous kneading at 50℃ up to desirable solid mass stage attained. Then the mixture was spreading into greasy stainless-steel tray for cooling at 30℃. After cooling of mixture it was cutting into rectangular blocks. The final product packaging and storage at room temperature.

Treatment combination

Burfi blended with apple pulp was prepared using 30 per cent sugar by weight of khoa and apple pulp as per the treatment combination as follows. T 1 -100 part of khoa by weight (Control) T 2 -85 part of khoa + 15 part of apple pulp by weight T 3 -80 part of khoa + 20 part of apple pulp by weight T 4 -75 part of khoa + 25 part of apple pulp by weight Burfi blended with apple pulp and control burfi were analyzed for moisture, ash, fat, total solids, total sugar and protein by using standard methods. Moisture was determined as per standard procedure described by (Anonymous, 1959) [1] . Ash content was determined by methods described in IS: SP (Part XI) 1981. The fat content was determined by using Gerber's method described in IS: 1224 (Part II) (1977). Total solid content was determined as per the method described in IS 1479 (Part-II) 1961. Total sugar content was estimated by subtraction method i.e. Total sugar = 100 -(moisture + fat + protein + ash). The protein content was determined by using Lowry method (1951) [10] . The cost of the finished products was calculated on the basis of the prevailing prices of sugar, apple and milk. The cost of fuel and other item was considered under miscellaneous charges and final cost of production was worked out.

Result and discussion

Moisture content of burfi blended with apple pulp

The mean value of moisture content for control (T 1 ) and burfi blended with apple pulp T 2, T 3 and T 4 was 15.63, 16.41, 17.49 and 18.79 per cent, respectively and presented in Table 1. The per cent moisture content of control (T 1 ) sample was (15.63) lower and differ significant from all treatments. Among the treatment per cent moisture content of T 4 was (18.79) higher than all other treatment and differ significant from each other. The per cent moisture content in all treatments increase significantly toward higher level of addition of apple pulp. The significant increase in moisture content of burfi blended with apple pulp was due to higher moisture (85.56 per cent) content in apple pulp.

The result of present study are in agreement with the findings of Sahu et al. (2021) [15] and Tanuja et al. (2016) [16] reported that addition of apple pulp in shrikhand and apple pomace in burfi at 15, 20, 25 and 5, 10 and 15 per cent respectively increased moisture content from 45.56 to 47.43 and 13.04 to 16.24 in treated product significantly.

Fat content of burfi blended with apple pulp

The per cent fat content of control (T 1 ) and burfi blended with apple pulp T 2 , T 3 and T 4 was 21.53, 20.47, 19.39 and 18.32 per cent respectively and presented in Table 2. The fat per cent content of control (T 1 ) sample was highest (21.53) and differ significant from all treatments T 2 , T 3 and T 4 . Among the treatment per cent fat content of T 2 was (20.47) higher than all other treatments and differ significantly from each other. The per cent fat content in all treatments decrease significantly toward higher level of addition of apple pulp. The significant decrease in fat content of burfi with apple pulp was due to lower fat (0.17 per cent) content in apple pulp, than khoa. The above results are in agreement with the findings of Pawar et al. (2024) [13] and Bage et al. (2019) [3] who reported that lassi blended with apple powder and apple pulp in basundi at 2, 4, 6 and 10, 20, 30, 40 per cent decreased fat content 7.26 to 7.11 and 10.80 to 7.16 in treated product significantly.

Protein content of burfi blended with apple pulp

The mean value of per cent protein for control (T 1 ) and burfi blended with apple pulp T 2 , T 3 and T 4 was 14.45, 13.39, 12.42 and 11.38 per cent, respectively and presented in Table 3. The per cent protein content of control (T 1 ) sample was (14.45) highest and differ significantly from all treatments. Among the treatment per cent protein content of T 2 was (13.39) higher than all other treatment and differ significantly. The addition of apple pulp decreased per cent protein content in all treatment as compared to control (14.45) and values differ significantly from each other. The significant decrease in per cent protein content of burfi blended with apple pulp was due to lower protein content (0.26 per cent) in apple pulp, than khoa. The results of present study are similar with Bage et al. (2019) [3] reported that addition of apple pulp in basundi at 10, 20, 30, 40 per cent decreased protein content from 8.20 to 6.51 per cent significantly in treated product.

Ash content of burfi blended with apple pulp

The mean value of per cent ash content for control (T 1 ) and burfi blended with apple pulp T 2 , T 3 and T 4 was 2.83, 2.61, 2.43 and 2.21 per cent, respectively and presented in Table 4. The per cent ash content of control (T 1 ) sample was (2.83) highest and differ significantly from all treatments. Among the treatments per cent ash content of (T 2 ) was (2.61) higher than all other treatment and differ significantly. However addition of apple pulp in T 2 , T 3 and T 4 decreased ash content significantly as compared to control. The significant decrease in ash content of burfi blended with apple pulp was due to less ash content (0.11 per cent) and higher moisture content (85.56 per cent) in apple pulp, than khoa. The results obtained in present study are contradictory with Bage et al. (2019) [3] who reported that the per cent ash in basundi sample blended with 10, 20, 30 and 40 per cent apple pulp, increased ash content from 1.08 to 1.20 which could be due to higher moisture content in basundi.

Total solids content of burfi blended with apple pulp

The mean value of total solids content for control (T 1 ) and burfi blended with apple pulp T 2 , T 3 and T 4 was 84.37, 83.59, 82.54 and 81.21 per cent, respectively and presented in Table 5. The total solids content of control (T 1 ) sample was (84.37) higher and differ significantly from all treatments. Among the treatments per cent total solids content of (T 2 ) was (83.59) higher than all other treatment and differ significantly. The significant decrease in total solids content of burfi toward higher level of apple pulp was due to less total solids (10 -15 per cent) and higher moisture (85.56 per cent) content in apple pulp, than khoa. The results of present study are similar with Navale et al. (2014) who reported that addition of wood apple pulp in burfi at 5, 10 and 15 per cent decreased total solids content from 83.04, 81.90, 80.83 and 79.70 per cent, significantly.

Total sugar content of burfi blended with apple pulp

The mean value of total sugar content for control (T 1 ) and burfi blended with apple pulp T 2 , T 3 and T 4 are 45.56, 47.12, 48.30 and 49.30 per cent, respectively and presented in Table 6. The per cent total sugar content of control (T 1 ) sample was (45.56) lower and differ significantly from all treatments.

The significant increase in total sugars content of burfi toward higher level of apple pulp was due to total sugar (10.39 per cent) and carbohydrates (13.81) The production cost of control burfi and burfi with apple pulp was calculated on the basis of cost of ingredients used including labour and fuel charges. The production cost of burfi blended with apple pulp is presented in table 7. The cost of production of burfi blended with apple pulp was calculated and presented in table 4.29. The production cost of control (T 1 ) and burfi blended with apple pulp T 2, T 3 and T 4 was 397.6, 387.1, 383.6 and 380.1 Rs per 1 kg, respectively. The cost of burfi blended with apple pulp was observed to be decreased than control as well as toward the higher level of addition of apple pulp was due to lower price of apple fruit as compared to khoa.

Conclusion

The value added and nutritious burfi could be prepared by blending of buffalo milk khoa with apple pulp. From the results of proximate composition of burfi i.e. fat, protein and total solids per cent was significantly decreased while moisture and total sugar per cent significantly increased with increased levels of apple pulp. The production cost of burfi could be decreased due to addition of apple pulp as compared to control.

References

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