Assessment of Bio-Chemical Characteristics of Burfi Prepared with Stevia (Stevia rebaudiana) Liquid as Natural Sweetener

The present research work was carried out with a view to standardize the preparation of burfi at Animal Husbandry and Dairy Science Section, College of Agriculture, Nagpur during the year 2014-15 with five (5) treatments viz., T1 (70 parts khoa: 30 parts sugar), T2 (97.5 parts khoa: 2.5 parts stevia), T3 (95 parts khoa: 5 parts stevia), T4 (92.5 parts khoa: 7.5 parts stevia) and T5 (90 parts kh