Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats

• Optimization of soya burfi using RSM based on sensory and textural characteristics. • Analyzed optimized burfi for chemical parameters to ensure microbial quality. • Studies show optimized burfi aids weight loss & improves blood health in albino rat. • Optimized burfi provides a healthier alternative to traditional dairy products. Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G 3 ), 20 % SCP (G 4 ), and control burfi (G 2 ) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G 3 and G 4 ). Results showed that the soya-fed groups (G 3 and G 4 ) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G 2 ). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.