Technology for Development of Turmeric Burfi

This study aimed to develop a functional turmeric-enriched Burfi by incorporating turmeric powder in the range of 0.25–0.75% on the basis of milk, during the boiling stage to reduce its inherent bitterness, and enriching with 0.01% saffron to enhance flavour and mask residual off-notes. A central composite rotatable design using response surface methodology was employed to optimize turmeric and sugar (5–7%) levels, based on sensory attributes (colour & appearance, flavour, sweetness, body & texture, overall acceptability) and instrumental hardness. Developed quadratic models exhibited strong predictability (R² = 0.90–0.97, adequate precision = 6.6–21.3). Results revealed that sugar significantly enhanced sweetness and texture, while turmeric negatively affected flavour and acceptability at higher concentration levels; saffron and boiling of turmeric effectively mitigated the bitter astringent note of turmeric powder. Instrumental hardness decreased with increasing sugar and turmeric concentrations. The optimized formulation achieved high sensory scores, and enhanced antioxidant activity (~81% DPPH inhibition), and appealing texture. Thys turmeric Burfi represents a novel health-focused adaptation of a traditional sweet, offering both functional benefits and consumer appeal.