Studies on Sensory and Physico-chemical Analysis of Basundi Blended with Safflower Petals

Background: This study aims to optimise the levels of safflower petalsin traditional Indian basundi and assess sensory and physico-chemical properties. Basundi is a traditional, concentrated and sweetened whole milk product having sweetish caramel and pleasant aroma, light to medium brown colour, thick body and creamy consistency with or without soft-textured flakes that are uniformly suspended throughout the product. Basundi was prepared using buffalo milk standardized to 6% fat; safflower petals in flakes form were added at varying levels (0.2%, 0.4%, 0.6%, 0.8%). Methods: Sensory evaluation (9-point hedonic scale) and physico-chemical tests (pH, acidity, moisture, total solids, fat, protein, ash, carbohydrate, fibre, colour index) were performed. Flakes form and addition at 50% volume reduction stage maximised sensory acceptability. Result: The sensory score for (0.4% safflower) matched or exceeded the control in colour, flavour, body, texture and mouthfeel. Physico-chemical analysis showed increased total solids from (42.33 to 53.53), protein (8.10 to 8.32), ash (1.41 to 1.72) and carbohydrate (21.07 to 23.57) with increasing petal level; moisture decreased from (57.67 to 47.47), pH (6.48 to 5.80) and titratable acidity rose from (0.39 to 0.54). Basundi enriched with 0.4% safflower petals offers improved sensory and nutritional characteristics without adverse effects and can serve as a cost-effective alternative to saffron.