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.

Quinoa seed powder and stevia has several health benefits. stevia has been naturally incorporated with sugar making it beneficial for diabetic patients. Burfi was an Indian popular sweet with harmful content and qualities. So, burfi was prepared using quinoa seed powder and stevia to incorporate benefits of plant compounds quercetin and kaempferide with the help of physicochemical analysis, proximate analysis, phytochemical analysis, antioxidant analysis shelf-life analysis and colour estimation analysis. The moisture content of optimized burfi and control burfi was obtained to be 15-20% percent respectively. The protein content of optimized burfi and control burfi have value 18.97-20.286% percent respectively. The fat content of optimized burfi and control burfi were 18.630-21.972% percent respectively. The ash content of optimized burfi and control burfi 3.4-4% percent respectively. The Titrable acidity of optimized burfi and control burfi were 1.035-1.16% percent respectively. The carbohydrate of optimized burfi and control burfi were 31.66-25.708% percent respectively. The crude fiber of optimized burfi and control burfi were 0-1.25% percent respectively. The calcium of optimized burfi and control burfi were 571-520 mg respectively. The pH of optimized burfi and control burfi were 7.99-8.03 pH respectively etc. Antioxidant activity was analysed using the in standard spectrophotometer method. Optimized quinoa burfi was investigated for their in-scavenging activities using 1,1-diphenyl-1-2 picrylhydrazyl (DPPH).  Then  check the Shelflife at 10 days. T0 - 3.27×102, T1 - 3.36×102, T2 - 4.72×102. Coliform was 0. The quinoa seed powder expands DPPH searching action up to 43.13 µg of focus Other khoa burfi making it good for diabetic and ordinary individuals. The research was done at the research centre of food science examination Laboratory, Babasaheb Bhimrao Ambedkar University. Lucknow (INDIA).