TRADITIONAL DAIRY PRODUCTS

Lesson 8. BURFI – VARIETIES, STANDARDS, METHOD OF PREPARATION, CHEMICAL COMPOSITION, QUALITY, PACKAGING AND SHELF LIFE

Module 3. Khoa based sweets

Lesson 8
BURFI – VARIETIES, STANDARDS, METHOD OF PREPARATION, CHEMICAL COMPOSITION, QUALITY, PACKAGING AND SHELF LIFE

8.1 Introduction

Burfi is one of the most popular khoa based indigenous sweets. It is white to light cream in colour with firm body and smooth texture with very fine grains. Sugar is added in different proportions and other ingredients incorporated according to the demand of consumers. Several varieties of burfi are sold in the market viz. plain, nut (kaju, pista), chocolate, coconut and rava burfi. A lot of variation is observed in chemical composition, sensory and rheological characteristics in market samples of burfi. The cause of large variations in market samples is due to non existence of legal standards.

8.2 Varieties of Burfi

Several varieties of burfi are sold in the market. Depending on the additives present, some of the common varieties of burfi are:

• Mawa burfi
• Layered burfi
• Fruit burfi
• Nut burfi
• Cashew burfi
• Chocolate burfi
• Coconut burfi
• Rawa burfi

Fig. 8.1 Layered burfi and chocolate nut burfi

8.3 Methods of Production

Buffalo milk is preferred for making burfi. Milk used for burfi should not have objectionable flavours and titratable acidity should not be more than 0.16 percent. Milk is filtered before use to remove visible objectionable foreign matter. Standardized buffalo milk with 6% fat and 9% SNF in quantities of 4-5 lit per batch is taken in a double jacketed stainless steel kettle and heated. Milk is boiled continuously with constant stirring and scraping so as to avoid burning of solids on the surface of the kettle. When a semisolid consistency is attained, heating is discontinued. Powdered sugar @ 30% on the basis of khoa is added and blended thoroughly into khoa with the help of a flattened wooden ladle. When a homogeneous mass with desirable flow characteristics is achieved, the blend is transferred to greased trays. The product is allowed to set for minimum of 4 hours. Then burfi is cut into desirable shapes and sizes with a knife and packed burfi is stored at room temperature.

Flow diagram for the manufacture of burfi from standardized buffalo milk is given below:

Fig. 8.2 Flow diagram for the manufacture of Burfi from standardized buffalo milk

8.3.1 Preparation of burfi from pre-made khoa

Burfi can also be prepared from pre made khoa obtained from market. Hot sugar syrup is prepared from 300 gm sugar by adding minimum quantity of water. Hot sugar syrup is added to 1 kg khoa and heated to 80°C. The mixture is kneaded properly and when desirable flow characteristics are attained, it is poured in trays and allowed to set at room temperature.

8.3.2 Manufacture of burfi from concentrated milk

Acceptable quality burfi can be prepared from concentrated milk. Concentrated milk with 35% total solids is taken and heated in a kettle. When a semisolid consistency is reached, ground sugar @ 30 percent on khoa weight basis is added and kneaded. When desirable flow characteristics are seen in the product, the mix is emptied into trays and set-aside.

8.3.3 Preparation of burfi from cream and skim milk powder

Cream with 30 per cent fat and skimmed milk powder are mixed in 1:2 ratio. The mixture is heated to 92°C and heating is continued till 75 per cent total solids are attained in the product. The heating is then stopped; ground sugar is added at 50°C and kneaded. Then mixture is poured in to trays for setting.

8.3.4 Mechanized production of burfi

A mechanized process for commercial production of burfi was successfully developed by the NDDB. All the ingredients, like khoa, sugar, additives, such as cardamom, etc, are first heat processed to blend uniformly in a planetary mixer. The processed ingredients are then fed to a Rheon-shaping and forming machine. A die is placed at the end of the encrusting. Machine gives shape to the burfi emerging out from the machine in a continuous uninterrupted flow. Burfi is then packed.

8.4 Standards for Burfi

No legal standards are presently prescribed under Food Safety and Standards regulations. However, Bureau of Indian Standards has recommended the quality standards.

8.4.1 BIS Specifications of burfi

The Bureau of Indian Standards has recommended the following quality standards.

Table 8.1 BIS specifications for burfi

8.4.2 Chemical composition

The chemical composition of burfi depends upon the quality and composition of milk, amount of sugar and other ingredients and extent of desiccation. An average chemical composition of a good quality burfi prepared from buffalo milk (6% fat & 90% SNF) is given in Table 8.2.

Table 8.2 Average chemical composition of market samples of burfi

Buffalo milk is preferred for making burfi. The milk should not have any objectionable odour/ smell and taste and not more than 0.16 to 0.17% lactic acidity. COB test should be negative. Milk is standardized to 6% fat and 9.0% SNF and khoa is made. Sugar @ 25-30% by wt. of khoa is added (preferably ground sugar). Kneading and whipping of the mixture of khoa and sugar is done with the help of a wooden ladle which has a long handle with one end flattened. The temperature is maintained at 50˚C as soon as a homogenous mass with smooth texture is obtained, the contents are transferred to a tray, in which the inner surface has been given a coating of ghee. Additives are incorporated at this stage. When the mass is properly set, pieces of rectangular shape and desirable size are cut out and packaged in appropriate packaging material. Presently burfi is packed in paper board boxes lined with parchment paper in sizes of 500 gm, 1 kg and 2 kg.

8.5 Shelf-life of Burfi

Low moisture content and presence of sugar keeps burfi well for fairly long periods. The shelf life of burfi packed in parchment paper is 15 days at 30°C and 50 days at 5°C.

8.5.1 Extension of shelf life of burfi

8.5.1.1 Low moisture content in Burfi

Burfi-samples with very low moisture could be stored for 6 months however such lower moisture content renders burfi hard, dry, chewy and unacceptable for the consumer

8.5.1.2 Addition of antioxidants

Burfi samples treated with propyl gallate and dodecyl gallate and stored at 25°C kept well for 12 months.

8.5.1.3 Packaging in tins

Burfi packed in tins and stored at 30°C ±10°C was good for 150 days.

8.5.1.4 Hot filling

Filling burfi into tins while hot was suggested to prevent the growth of moulds and off-flavour development during storage for a period of one year.

8.5.1.5 Use of antifungal agents

Incorporation of 0.15% sorbic acid in burfi and packaging in polyethylene pouches enhanced the shelf life of burfi up to 90 days.

Reference:

1) Sachdeva, S. and Rajorhia G.S. (1982). Studies on the technology and shelf life of Burfi. India J. Dairy Sci., 35(6): 513-517