| The study was aimed at evaluating the quality of burfi blended with pineapple pulp. Nine sample of khoa-pineapple pulp blends viz. T1 (95:5), T2 (93:7), T3 (91:9), T4 (89:11), T5 (87:13), T6 (85:15), T7 (83:17), T8 (81:19), T9 (79:21) and control T0 burfi was analyzed physico-chemical parameter and sensory attributes. The physico-chemical composition of burfi was affected due to addition of pineapple pulp. The flavour, body & texture, overall acceptability, fat, protein and total solid contents decrease with increase in the amount of pineapple pulp while that total solid, fat and protein content in decreasing order. Based on sensory analysis, the pineapple burfi prepared with 19 % pineapple pulp in treatment T9 scored highest sensory score.
Keyword: Pineapple pulp (Ananas comosus), Khoa, Burfi Physico-chemical Analysis.
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