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

Abstract

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-trained panel of judges using a nine-point hedonic scale to assess appearance, colour, flavour, texture, taste, after-taste, and overall acceptability. Statistical analysis revealed significant differences (p < 0.05) among the butters and their respective products for all sensory attributes. Milk butter exhibited the highest total organoleptic score (60.70), indicating superior acceptability, followed by cocoa butter (53.48), kokum butter (51.96), and cambodge butter (51.36). However, kokum and cambodge butters showed significantly higher mean rank scores for appearance and colour compared to cocoa butter. In burfi, milk butter burfi recorded the highest sensory score (57.34), followed by cambodge (55.48) and kokum burfi (52.46), while cocoa butter burfi showed the lowest acceptability (48.47). Cambodge burfi achieved a significantly higher mean rank score for colour (3.03), whereas kokum and cambodge burfi scored significantly higher for most sensory attributes compared to cocoa butter burfi. For cakes, milk butter cake obtained the highest total score (57.20), followed by kokum (54.53) and cambodge butter cake (53.11), whereas cocoa butter cake showed comparatively low acceptability (45.83). Kokum and cambodge butter cakes demonstrated significantly improved texture and overall acceptability compared to cocoa butter cake. These findings suggest that kokum and cambodge butters possess promising sensory attributes and can serve as effective alternatives to cocoa butter in traditional confectionery and bakery products.