Process Standardization for Manufacture of Ragi Burfi

Abstract

Sensorily acceptable ragi burfi was prepared using finger millet (ragi), khoa, sugar syrup, cocoa powder and vanilla flavour. Ragi was steamed (121°C/15 min) and roasted with ghee to eliminate raw taste and improved flavour. Ragi burfi was prepared using four different flavours viz. vanilla, cocoa, combination of cocoa & vanilla and caramel. The combination of cocoa & vanilla was found most acceptable among all. The optimized composition suggested by Design Expert Package 10.0.2 was 107.68 g khoa/100 g ragi, 76.48 °Brix sugar syrup concentration and 31.31 g ghee/100 g ragi. The optimized ragi burfi was found to contain 18.74±0.15% moisture, 20.15±0.15% fat, 9.58±0.12% total protein, 10.45±0.24% lactose, 22.28±0.12% added sugar, 1.56±0.014 % ash, 5.06±0.11 % dietary fibre and 16.26±0.29% starch content. The formulated ragi burfi met the standards for burfi with respect to fat, sucrose and acidity. However, the formulated ragi burfi did not meet the requirements for moisture and lactose. One serving size (50 g) per day of ragi burfi could be a "good source of calcium, iron, and dietary fibre" providing 14.07, 13.93 and 10.11% DV respectively. There was a 30% reduction in cost of raw materials of ragi burfi compared to mawa burfi.