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In present investigation Burfi was prepared from buffalo milk with constant level of sugar (30 % by weight of Khoa) and different levels of walnut powder (2, 4, 6 and 8 % by weight of Khoa). It was observed that the overall acceptability score for treatment T 1 , T 2 , T 3 , T 4 and T 5 were 8. 76, 8.45, 8.16, 7.80 and 7.50, respectively. The results revealed that as the level of walnut powder in Burfi increases the overall acceptability score decreases. On the basis of results it could be concluded that 2 per cent walnut powder could be successfully incorporated in Burfi which increases nutritional value without majorly affected the sensorial and textural quality profile of Burfi.
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Satav et al. (2014) studied this question.
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