Optimization of Quinoa Seed Powder for Preparation of Sugarfree Burfi by Response Surface Methodology (RSM)

Abstract

Burfi is Indian most famous milk sweet based on khoa. Quinoa is one of the world's most famous wellbeing food sources. It has gluten, high in protein and one of only a handful of exceptional plant food sources that contain each of the nine fundamental amino acids. Stevia also contains various therapeutic benefits like controls of diabetes, weight loss, regulate blood pressure, prevent cancer, lower cholesterol. This study was carried out to develop a value-added Burfi by replacement of khoa with quinoa flour as well as sugar with Stevia. The improvement of measure of quinoa and Stevia in burfi was finished by Response Surface Methodology strategy utilizing a product of plan master, rendition 8.0. The improvement was finished by focal composite rotatable plan (CCRD), in view of three variables Time, Ph, and Temperature. Design selected for optimization purpose was, for 2 independent variables at five levels of these 2 free factors were chosen based on research centre preliminaries. Level of Quinoa seed powder and stevia has been taken as the variables in planning the examinations and reactions were taken as different boundaries of tactile characteristics like surface, variety, flavour mouthfeel, generally speaking worthiness. There was a great variation observed in organoleptic properties of burfi due to variation in percentage of Quinoa and Stevia. Thirteen samples of burfi were prepared on the basis of CCRD design. Tangible assessment was directed utilizing a semi-prepared board comprising of 25 members, who were aware about the burfi flavour.