Exploring the impact of herb varieties on the sensory profile of Burfi

Abstract

In this research study, we aimed to incorporate different herbs, namely Withania somnifera (Ashwagandha), Asparagus racemosus (Shatavari), and Ocimum sanctum (Tulsi), into a blend for the development of herb burfi. The herbs were combined in a ratio of 5:4:1, respectively, and added at varying levels (1.00%, 1.25%, 1.50%, and 2.00% by weight of khoa) to create four different product formulations designated as T1, T2, T3, and T4. Additionally, a control product (TC) was prepared following a similar procedure, but without the inclusion of any herbs. The objective was to create a value-added burfi enriched with natural antioxidants and functional properties. The sensory evaluation results indicated that the burfi formulation containing herbs at a level of 1.25% exhibited superior acceptability in terms of sensory attributes. This formulation showcased enhanced sensory characteristics attributed to the inclusion of herbs. However, it is noteworthy that the color and appearance, as well as the overall acceptability of the herb-infused burfi, were lower (p