Vol. 10, Special Issue 1, Part M (2026)

The growing demand for formulations based on naturally sourced functional ingredients has driven the replacement of synthetic antioxidants with plant-based alternatives in dairy confectionery, without compromising sensory attributes. This paper focuses on the optimization of fennel (Foeniculum vulgare) seed powder usage in burfi (a traditional heat-desiccated dairy sweet) and further evaluates the impact of the addition on antioxidant activity, colour properties, sensory attributes and proximate composition. First, 0.5% w/v milk of fennel seed powder was added either during milk heating or at the pat formation stage along with a control, to find the most suitable time of addition. Secondly, after the selection of the stage of addition, 0.25-1.0% w/v milk of fennel seed powder was added. Addition at the pat formation stage helped to keep antioxidants (0.31 mM Trolox equivalents g⁻¹) at a significantly higher level as compared to both early-stage addition (0.28 mM Trolox equivalents g⁻¹) and control (0.15 mM Trolox equivalents g⁻¹) (p<0.05), along with colour and sensory qualities within an acceptable range. A higher level of fennel seed powder caused a greater increase in antioxidant activity in a dose-dependent manner-even up to 0.46 mM Trolox equivalents g⁻¹ at 1.0% addition; although sensory liking did not match the increase at the higher inclusion levels. The optimal level of incorporation was 0.5% (w/v of milk) consisted of 0.5% (w/v of milk) fennel seed powder incorporation at the pat formation stage that acceptable a nice balance between the enhancement in antioxidant potential and overall sensory acceptability. Besides a slight raise in moisture content, the proximate composition of burfi was practically unchanged. The current results offer a process-level optimization approach for the efficient use of fennel seed powder in burfi, thereby enabling the preparation of functional, value-added, and clean-label dairy confectionery products. ​‍​‌‍​‍‌​‍​‌‍