Vol. 7, Issue 8, Part H (2025)

A moringa pod powder (MPP) fortified Burfi was developed with the aim to enhance its nutritional and functional profile. Response Surface Methodology (RSM) employing a central composite rotatable design was used to optimize the variable levels of MPP (0.50–1.00%) and sugar (5.00–7.00%), against sensory responses (colour & appearance, flavour, sweetness, body & texture, overall acceptability) and instrumental hardness. The optimized formulation, comprising 0.69% MPP and 6.02% sugar, achieved a desirability of 1.00. The predicted values for sensory scores and hardness closely matched the actual values obtained from seven independent trials, with all differences found non-significant (p<0.05). The optimized MPP Burfi had a moisture content of 19.80%, fat 17.46%, protein 15.40%, ash 3.16% and total carbohydrates 44.64%, reflecting a nutritionally balanced product. Additionally, it had acidity (0.30% LA), FFA (0.21% oleic acid), tyrosine value (12.20 µg/5 ml filtrate), water activity (0.84) and hardness (16.10 N), indicating good stable texture. Thus, the incorporation of MPP resulted in a value-added Burfi with superior protein content, functional health properties of milk and moringa constituents with desirable sensory characteristics, effectively meeting the growing consumer demand for functional dairy sweets.