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This study formulates soya-enriched burfi using response surface methodology to optimize levels of milk fat, soya cake powder, and sugar, resulting in a final formulation of 4.59% milk fat, 19.24% soya cake powder, and 26.93% sugar. The impact on biochemical parameters in albino rats showed that those fed with soya burfi experienced reduced weight gain and improved protein levels, while cholesterol and glucose levels decreased compared to the control group. The findings suggest that incorporating soya into

Author

Vishal Kumar

Language

EN