Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats

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 (G3), 20 % SCP (G4), and control burfi (G2) 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 (G3 and G4). Results showed that the soya-fed groups (G3 and G4) 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 (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.

Keywords

• Functional food
• Dairy product
• Soya cake powder
• Traditional dairy product
• Heat- desiccated