Effect of incorporation of wood apple pulp on physico-chemical, sensory and microbiological properties of Kulfi

Abstract

The present investigation was carried out to develop a wood apple pulp supplemented kulfi by addition of different levels of wood apple pulp, and thereafter evaluate the effect of addition of wood apple pulp on nutritional quality of kulfi. In treatment T3, T2 and T1 wood apple pulp was added @ 15 %, 10% and 5 % respectively. In the kulfi samples of different treatments and control, the physic-chemical analysis as well as organoleptic characteristic were assessed. The highest values for organoleptic parameters was observed in case of treatment T3 and therefore kulfi prepared in this treatment was carried as the optimised product. The pH and titratable acidity of kulfi samples of T3 treatment was found to be 6.11 and 0.19 respectively. Total solid, fat, protein, carbohydrate and ash of kulfi samples of T3 treatment was found to be 33.41, 6.31, 5.18, 21.12 and 0.97 per cent respectively.