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@article{195143,
        author = {Dhiyaa Nandhini A and Dr K. U. Pavitra Krishnan},
        title = {FORMULATION AND STANDARDIZATION OF COCO FLOWER BURFI},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {12},
        number = {10},
        pages = {7971-7973},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=195143},
        abstract = {The present study was carried out to develop a nutritious and value-added confectionery product by incorporating coconut inflorescence powder into traditional coconut burfi. Coconut inflorescence, also known as spadix, is an underutilized part of the coconut palm and is rich in natural sugars, vitamins, minerals, antioxidants, and amino acids. The main objective of this research was to improve the nutritional quality of burfi while promoting sustainable utilization of coconut by-products. A preliminary market survey was conducted to understand consumer preferences and the demand for innovative and functional coconut-based products. Based on the survey results, coconut inflorescence powder was incorporated into burfi at three different levels, namely 5%, 10%, and 15%, along with a control sample without incorporation. The burfi was prepared using standard ingredients such as coconut, jaggery, ghee, nuts, and cardamom following standardized laboratory procedures. Sensory evaluation was carried out by a panel of judges using a five-point hedonic scale to assess appearance, colour, flavour, taste, texture, and overall acceptability. Among all formulations, the 10% incorporated sample showed the highest overall acceptability score (4.6/5), indicating an optimal balance between sensory quality and nutritional enhancement. Nutrient analysis of the standardized product revealed improved levels of protein, fibre, carbohydrates, fat, and essential minerals such as calcium, phosphorus, and iron. Shelf-life and cost analysis indicated that the product was stable under proper storage conditions and economically feasible, with a production cost lower than similar commercial products. The study concludes that coconut inflorescence powder can be successfully used as a functional ingredient in burfi preparation, contributing to product diversification, nutritional improvement, and value addition in the coconut processing industry.},
        keywords = {Coconut inflorescence, Burfi, Value addition, Functional food, Sensory evaluation, Nutritional enhancement},
        month = {March},
        }