The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi. The different levels of potato flour had a definite effect on improving the sensory quality like flavour, body and texture, colour and appearance also on overall acceptability of potato flour burfi. | Studies on preparation sensory evaluation and cost configuration of potato Solanum tuberosum flour burfi
