Studies on the preparation of antioxidant rich ber (Zizyphusmauritiana Lamk.) powder burfi with coconut sugar as natural sweetener

Efforts were made to formulate an antioxidant rich, low sugarburfi. The burfi was enriched with different levels of ber fruit powder (5%, 10% and 15% w/w) and coconut sugar (28% w/w). Sensory scores revealed that burfi with 10% ber powder had highest overall acceptability. The optimizedber powderburfi was compared with market samples and control burfi and the physicochemical property, antioxidant activity and total phenolic content varied significantly(P<0.05). Addition of ber powder significantly(P<0.05) increased iron content, vitamin C content, antioxidant activity and total phenolic content of optimized burfi followed by the effect of coconut sugar incorporation. The addition of coconut sugar showed significant (P<0.05) decrease in total sugar content. From the study, it was concluded that the incorporation of berpowder and coconut sugar was a great success and will be helpful for developingother value added dairy confectioneries.