Textural Profile Analysis of Burfi Prepared in Three Stage Scraped Surface Heat Exchanger

Abstract

Burfi is very popular Indian dairy products. Three stage scraped surface heat exchanger
is very popular for processing of high viscous products. Burfi was manufactured by adding sugar
directly into preheated milk by varying scraper speed all three stages. The quality of Burfi was
evaluated in terms of Textural Profile Analysis (TPA). Effect of scraper speed on the textural
property of Burfi was checked in different 27 scraper speed combinations.