The present study was carried out in the department of Postharvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya Mohanpur, Nadia, West Bengal during 2012-2015. Preparation of banana burfi was standardized in the laboratory by varying proportions of milk, sugar and banana pulp. It was found that 15% banana pulp+ 30% sugar + 55% milk preferred by the taste panel constituted in the Faculty of Horticulture. |