An investigation was conducted at Shaheed Gundadhoor College of Agriculture and Research Station, Kumhrawand, Jagdalpur, Bastar, Chhattisgarh in Horticultural laboratory under AICRP on Tuber Crops. The experiment was undertaken during 2016 and 2017. The experiment was laid out in Completely Randomized Design in which 11 treatments tested in three replications for identification of best recipe for preparation of blended tikhur Burfi. Tikhur Burfi was prepared in Horticulture laboratory for evaluation of best recipe among 11 different treatments. The different recipe combination of tikhur starch, cashew nut kernel sugar and water in 11 treatments were taken to standardize the recipe. The results clearly indicated that the highest score was also awarded to recipe T10 for sweetness. Highest score of was awarded by panel of 11 judges after organoleptic taste of tikur Burfi to treatment T10=50 parts tikhur powder by weight+50 parts cashew nut kernel. The hedonic scale rating of treatment T10 was awarded liked very much (LVM) and liked slightly (LS) after 2 days interval of storage by Judges. The highest score was awarded to treatment T10 for its, flavour, fibrousness sweetness, texture and moisture content and similarly T9 also recorded. Highest score was also awarded to treatment T10 for overall acceptability just after preparation and after 14 days storage by panel of judges. On the basis of above findings it can be concluded that the treatment or recipe combination T10=50 parts tikhur powder by weight+ 50 parts cashew nut kernel was best for the preparation of blended tikhur Burfi. | Study on preparation procedure and standardization of recipe of Tikhur Burfi blended with cashew nut kernel
