Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats
Year: 2024
Type: article
Abstract: Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G 3 ), 20 % SCP (G 4 ), and control burfi (G 2 ) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G 3 and G 4 ). Results showed that the soya-fed groups (G 3 and G 4 ) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G 2 ). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.
Source: Food Chemistry Advances
Authors: Tarun Verma, Jai Singh, Ankur Aggarwal
Institution: Banaras Hindu University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $1,750
OpenAlex ID: W4401609940