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Journal of Food Science and Technology

, Volume 54, Issue 12, pp 3802–3809 | Cite as

Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA)

  • Writdhama PrasadEmail author
  • Kaushik Khamrui
  • Surajit Mandal
  • Richa Badola
Original Article

Abstract

Six different herbs, viz., turmeric, ginger, clove, curry leaves, basil leaves and small cardamom, were incorporated (@1% of khoa) into burfi, a heat desiccated-sweetened milk product, for their ability to act as natural anti-oxidant and were compared against butylated hydroxyanisole (BHA). Anti-oxidative potential of burfi significantly increased with herbs incorporation, which was in the order of clove > turmeric > basil leaves > curry leaf > ginger > cardamom. However, it was lower when compared to BHA added samples. Gross compositional attributes of burfi remained unaffected upon herb incorporation, however, significant lowering in water activity was observed upon cardamom and clove addition. Hunter color analysis revealed that cloves decreased lightness and increased redness, turmeric increased yellowness, and basil and curry leaves increased greenness in burfi. Texture attributes viz., hardness, springiness and gumminess were significantly higher for clove and cardamom burfi. Sensory evaluation revealed that among the different herbs, cardamom is highly preferred in burfi followed by ginger, turmeric, clove, curry leaves and basil leaves. However, no significant difference in sensory attributes were observed between control, cardamom and BHA added burfi samples.

Keywords

Herbs Burfi Anti-oxidative activity TPA Sensory evaluation 

Notes

Acknowledgement

Director, ICAR-NDRI (Karnal) is duly acknowledged for providing all the research facilities.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Dairy Technology DivisionICAR-National Dairy Research InstituteKarnalIndia
  2. 2.Dairy Microbiology DivisionICAR-National Dairy Research InstituteKarnalIndia

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