Proximate Analysis, Phytochemical Analysis, Colour Estimation, Antioxidant, Antibacterial Analysis, Shelflife Analysis of Sugarfree Burfi Optimization from Quinoa Seed Powder and Stevia

Abstract

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).