Organoleptic Evaluation of Burfi and Cake Prepared by Using Milk Butter, Garcinia Butters and Cocoa Butter

Key Points

• Burfi and cake prepared with different butters demonstrated varied sensory qualities, influencing taste and texture.
• Milk butter and garcinia butters were particularly noted for their unique flavor contributions in comparison to cocoa butter.
• Observational analysis focused on organoleptic evaluation across multiple samples over a significant period.
• These findings may guide future pastry innovations and preferences in dessert formulations.

Abstract