Komalpreet Kaur*
The effect of beetroot and tomato peel powder incorporation at 1%, 2%, 3%, 4%, and 5% and their combinations in burfi with khoa as a base (control) were studied. The quality parameters studied were nutritive, physicochemical, functional, sensory, and shelf life of the burfi at the different concentrations of beetroot and tomato peel powder incorporation. A significant decrease has been observed in the protein content from 15.6 in BPP1 to 10.0 in BPP5 and 15.0 in TPP1 to 10.0 in TPP5. The fat content of burfi is also decreased significantly from 18.4 in BPP1 to 14.9 in BPP5 and 19.1 in TPP1 to 15.2 in TPP5 with an increase in moisture and ash content as the concentration of the beetroot and tomato powder increased. A significant increase in the Flavonoid content was also observed from 1% to 5% of beetroot (4.64 mg to 28.59 mg) and tomato (6.66 mg to 14.38 mg) peel powder incorporation. On the contrary, the antioxidant activity including the free radical scavenging activity significantly increased as the beetroot and tomato peel concentration increased from 13.89 ± 0.21 in BPP1 to 16.75 ± 0.17 in BPP5 and 10.95 ± 0.29 in TPP1 to 13.42 ± 0.19 in TPP5. The antioxidant activity FRAP is also increasing significantly from 0.53 ± 0.17 in BPP1 to 2.56 ± 0.31 in BPP5 and 0.96 ± 0.11 in TPP1 to 4.05 ± 0.19 in TPP5 with having control 0.42 ± 0.1 and the combination 1.48 ± 0.1. Sensory evaluation revealed that the most acceptable burfi was the one with 3%beetroot and 4% tomato peel powder incorporation in the base khoa. The combination that have been made from 5% of beetroot peel powder and 5% of tomato peel powder in the khoa as base (control). Shelf life analysis was done on 3% and 4% of the beetroot and tomato peel burfi.