Vol. 6, Issue 2 (2018)

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<0.05) compared to the corresponding control sample. These differences in sensory scores might be attributed to the presence of herbs, which could have imparted distinct flavors, colors, or textures to the burfi. Based on the findings, it is recommended to prepare value-added burfi by incorporating herbs at a level of 1.25%. This formulation demonstrated the best sensory acceptability and was enriched with natural antioxidants and functional compounds derived from the herbs. Although there was a slight compromise in terms of color, appearance, and overall acceptability compared to the control sample, the potential health benefits associated with the inclusion of herbs make it a desirable choice.