article Open Access

Development of moringa pod powder Burfi

International Journal of Agriculture and Food Science · 2025 · Vol. 7(8) · pp. 601–909

Malay Bavishi✉Ajay J GokhaleJarita M MallikA. M. PatelA. I. Shaikh

Abstract

A moringa pod powder (MPP) fortified Burfi was developed with the aim to enhance its nutritional and functional profile. Response Surface Methodology (RSM) employing a central composite rotatable design was used to optimize the variable levels of MPP (0.50–1.00%) and sugar (5.00–7.00%), against sensory responses (colour & appearance, flavour, sweetness, body & texture, overall acceptability) and instrumental hardness. The optimized formulation, comprising 0.69% MPP and 6.02% sugar, achieved a desirability of 1.00. The predicted values for sensory scores and hardness closely matched the actual values obtained from seven independent trials, with all differences found non-significant (p

Moringa oleifera research and applications Food Science and Nutritional Studies Hibiscus Plant Research StudiesMoringaPoint of deliveryFood scienceChemistryBiotechnologyBiologyAgronomy

Citations

FWCI

0.00

field-weighted impact

References

Percentile

16%

vs. same field & year

Citation Network

How this paper connects to the literature. Drag to explore, click any node to open that paper.