Skip to main content
Log in

Effect of processing variables on quality of milk burfi prepared with and without sugar

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript


Milk burfi is an Indian traditional confectionery prepared using concentrated milk and sugar. The texture and quality of burfi vary depending on processing conditions and storage period. The effect of processing variable namely total soluble solids (TSS) at the end of cooking and duration of storage on the texture and sensory quality of burfi prepared with and without sugar was studied by applying response surface methodology. Sorbitol with and without added aspartame was used as sugar alternative. Simultaneous optimization by desirability approach was carried out on the independent variables to get the optimum levels within the experimental conditions. It was found that the optimum conditions for burfi prepared with sugar were: TSS of 78°B and 2–3 days of storage. Burfi prepared at optimum conditions had a breaking strength of 13.3 N with a sensory overall acceptability score of 9.5 on a 10-point scale. Similarly, for burfi prepared with sorbitol to obtain a product close to its sugar counterpart required a TSS of 77.5°B and storage for 5–6 days to obtain a breaking strength of 12.9 N and a sensory overall acceptability score of 9.1.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others


  • Amerine AM, Pangborn RM, Roessler BE (1965) Principles of sensory evaluation of food. Academic Press Inc, New York, p 356–358

    Google Scholar 

  • AOAC (2005) Official methods of analysis. 18th edn, Association of Official Analytical Chemists, Maryland, USA

  • Arora S, Singh VP, Sharma V, Wadhwa BK, George V, Singh AK, Sharma GS (2009) Analysis of sucralose and its storage stability in burfi. J Food Sci Technol 46:114–117

    CAS  Google Scholar 

  • Arora S, Singh VP, Yarrakula S, Gawande H, Narendra K, Sharma V, Wadhwa BK, Tomer SK, Sharma GS (2007) Textural and microstructural properties of burfi made with various sweeteners. J Text Stud 38:684–697

    Article  Google Scholar 

  • Box GEP, Wilson KG (1951) On the experimental attainment of optimum conditions. J Royal Statistics Soc 13:1–45

    Google Scholar 

  • Bunting C (1994) Sugar-free ingredient-a review. Manuf Conf 74(10):55–58

    Google Scholar 

  • Dasappa I, Venkateshwara Rao G. (2001) Optimization of the quality of South Indian parotta by modeling the ingredients and composition during response surface methodology. Int J Food Sci Technol 36:189–197

    Article  Google Scholar 

  • Derringer G, Suich R (1980) Simultaneous optimization of several response variables. J Qual Technol 12:214–219

    Google Scholar 

  • FDA (1993) Office of the Federal Register, General Services Administration. Code of Federal Regulations, Title 21, Section 184.1835, Washington DC

  • ISI (1970) IS:5550. Specification for burfi, Bureau of Indian Standards, New Delhi

    Google Scholar 

  • Kissel LT, Marshall BD (1967) Multifactor responses of cake quality to basic ingredients ratio. Cereal Chem 39:16–30

    Google Scholar 

  • Macdonald TA, Bly DA (1966) Determination of optimum levels of several emulsifiers in cake mix shortenings. Cereal Chem 43:571–584

    CAS  Google Scholar 

  • Montgomery DC (1997) Introduction to statistical quality control. 3rd edn, John Wiley and Sons, New York, p 512–572

    Google Scholar 

  • Ozdemir M, Sadikoglu H (1998) Characterization of rheological properties of systems containing sugar substitutes and carageenan. Int J Food Sci Technol 33:439–444

    Article  CAS  Google Scholar 

  • PFA (2004) Prevention of Food Adulteration Act 1955. Amended 25 June 2004, Ministry of Health and Family Welfare, Govt of India, Nr 273, Part II, Section 3(1)

  • Sachdeva S, Rajorhia GS (1982) Technology and shelf life of Burfi. Indian J Dairy Sci 35:513–518

    Google Scholar 

  • Sarkar K, Ray PR, Ghatak PK (2002) Effect of sodium and potassium metabisulphites on the shelf life of cow milk burfi. Indian J Dairy Sci 55:79–82

    CAS  Google Scholar 

  • Saxena DC, Rao PH (1986) Optimization of ingredients and process conditions for the preparation of Indian roti using response surface methodology. Int J Food Sci Technol 31:345–351

    Google Scholar 

Download references

Author information

Authors and Affiliations


Corresponding author

Correspondence to S. Yella Reddy.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Chetana, R., Ravi, R. & Yella Reddy, S. Effect of processing variables on quality of milk burfi prepared with and without sugar. J Food Sci Technol 47, 114–118 (2010).

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: