_____________________________________________________________________________________________________ ++ Associate Professor and Head; *Corresponding author: E-mail: bhushanmeshram@mafsu.in; Euro. J. Med. Plants, vol. 35, no. 1, pp. 45-49, 2024 European Journal of Medicinal Plants Volume 35, Issue 1, Page 45-49, 2024; Article no.EJMP.114111 ISSN: 2231-0894, NLM ID: 101583475 Studies on Chemical Changes in Burfi Enriched with different Herbs Meshram, B.D. a++* , Rokade Apeksha a and Shaikh Adil b a Department of Dairy Technology, CDT, Warud, MAFSU, Nagpur – 440006, India. b Department of Dairy Technology, PIT, Parul University, Vadodara – 391760, India. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/EJMP/2024/v35i11180 Open Peer Review History: This journal follows the Advanced Open Peer Review policy. Identity of the Reviewers, Editor(s) and additional Reviewers, peer review comments, different versions of the manuscript, comments of the editors, etc are available here: https://www.sdiarticle5.com/review-history/114111 Received: 09/01/2024 Accepted: 13/03/2024 Published: 26/03/2024 ABSTRACT The investigation was carried out to study the chemical changes taking place in burfi by the addition of several herbs and their comparison with the control product. Different herbs, viz., Withania somnifera (Ashwgandha), Asparagus racemosus (Shatavari), and Ocimum sanctum (Tulsi), were incorporated into the blend in the ratio of 5:4:1, respectively, to develop herbal burfi. The combination of herbs was added at levels of 1.00, 1.25, 1.50, and 2.00% by weight of khoa to obtain products designated T1, T2, T3, and T4, respectively. The control product (T0) was prepared in a similar manner but was devoid of herbs. Proximate analysis, including moisture, total solids, fat, lactose, protein, and ash, was conducted. The results show that moisture content decreased significantly (P≤0.05) with increasing herb addition, while total solids increased. Protein content increased with higher herb percentages, likely due to the protein content of the added herbs. Fat and lactose content remained unchanged with herb addition, as herbs do not contribute significantly to these components. Ash content increased with higher herb addition rates, though not significantly (P≥0.05). Overall, the addition of herbs influenced the chemical composition of burfi, impacting moisture, total solids, protein, and ash content with varying degrees of significance. Keywords: Burfi; chemical changes; herbs; Tulsi; Ashwgandha; Shatavari. Short Research Article