Effect of Sensory Properties, Shelf Life and Cost of Production on Black Gram (Vigna mungo) Flour Burfi

Background: Among the traditional dairy products, burfi is most popular khoa based confection in Indian subcontinent. Burfi has special importance different functions like birthday, anniversary, wedding, etc. Consumers India are becoming more health conscious and demand for healthier food because of rise disposable income, educational level awareness nutrition. In wedding ceremony, now a days, besan famous instead laddoos nutrition pulses. Therefore, black gram can be also used due to it rich protein having best results against many diseases humans. Methods: was prepared from milk with constant sugar (30 per cent by weight khoa) levels flour (2.5, 5, 7.5 10 khoa). Properly blending on low flame then cut into pieces after setting. Result: The overall acceptability score treatment T1, T2, T3, T4 T5 were 8.27, 8.38, 8.51, 8.03 7.64 respectively. sample evaluated storage study conducted at room (30±2oC) temperature refrigerated (7±2oC) conditions. cost production powder Rs. 255.38, 252.45, 249.62, 246.90 244.28 kg