Optimization of fennel seed powder incorporation in Burfi: Effects on antioxidant activity, colour, sensory quality and proximate composition

The growing demand for formulations based on naturally sourced functional ingredients has driven the replacement of synthetic antioxidants with plant-based alternatives in dairy confectionery, without compromising sensory attributes. This paper focuses on the optimization of fennel (Foeniculum vulgare) seed powder usage in burfi (a traditional heat-desiccated dairy sweet) and further evaluates the impact of the addition on antioxidant activity, colour properties, sensory attributes and proximate composition. First, 0.5% w/v milk of fennel seed powder was added either during milk heating or at the pat formation stage along with a control, to find the most suitable time of addition. Secondly, after the selection of the stage of addition, 0.25-1.0% w/v milk of fennel seed powder was added. Addition at the pat formation stage helped to keep antioxidants (0.31 mM Trolox equivalents g⁻¹) at a significantly higher level as compared to both early-stage addition (0.28 mM Trolox equivalents g⁻¹) and control (0.15 mM Trolox equivalents g⁻¹) (p