Organoleptic Evaluation of Burfi and Cake Prepared by Using Milk Butter, Garcinia Butters and Cocoa Butter
Urati Mahesh, Vikram H.C., Rajani D, Anitha P, Saji Gomez & Lakshmy P.S · Journal of Scientific Research and Reports · 2025
The present study investigated the sensory quality of butter derived from milk, kokum (Garcinia indica), cambodge (Garcinia gummi-gutta), and cocoa butter, and evaluated their utilization in value-added products such as burfi and cake. Sensory evaluation was conducted by a semi-t...
Open access
Research Article
10.9734/jsrr/2025/v31i123905