Formulation of fortified burfi by using shredded bottle gourd (Lageneria siceraria), carrot (Daucus carota) and beetroot (Beta vulgaris) for its antioxidant potential

Abstract

This investigation examined the influence of carrot or beetroot incorporation on the antioxidant properties of traditional bottle burfi. The objective of research is to investigate the antioxidant attributes of burfi prepared by fortifying bottle gourd burfi in different proportions (15, 25, 30 and 35) with carrot (10,15.20,25) and beetroot (10, 15, 20,25). Considering, the nutritional and therapeutic properties a nutrient rich burfi was developed by combining varied proportion of bottle gourd, carrot, beetroot and sugar leveraging the nutritional and therapeutic benefits of carrot and beetroot. 70% khoa and 30% sugar were formulated to prepare control sample T0. The experimentally developed Burfi was prepared with 14 different proportions of bottle gourd, carrot, beetroot, sugar and khoa i.e. 25:10:00:30:35 (T1), 25:00:10:30:35 (T2), 30:10:00:25:35 (T3), 30:00:10:25:35 (T4), 35:10:00:20:35 (T5), 35:00:10:20:35 (T6), 15:20:00:30:35 (T7), 15:00:20:30:35 (T8), 15:25:00:25:35 (T9), 15:00:25:25:35 (T10), 25:20:00:20:35 (T11), 25:00:20:20:35 (T12), 25:15:00:25:35 (T13), 25:00:15:25:35 (T14). Antioxidant properties in food is determined by its type and amount of bioactive compounds such as polyphenols, flavonoids and carotenoids. The experimentally developed burfi are an excellent source of beta carotene and vitamin C. Among the different treatments the Treatment T5 (35:10:00:20:35) ratio of bottle gourd, beetroot sugar and khoa analysis showed the highest vitamin C and Treatment T9 (15:25:00:25:35) showed highest beta carotene. It was concluded that Treatment T5 and Treatment T9 resulted in highest antioxidant activity due to highest beta carotene and Vitamin C content. Result was also verified by t-test at a significance level of p