Studies on characteristics of flaxseed powder supplemented Kulfi

Abstract

The present investigation involved development of flaxseed powder supplemented kulfi by partial addition of different levels of flaxseed powder. Control of kulfi sample contained 12% milk fat, 14% sugar and 44% total solid.During the preparation of kulfi, flaxseed powder @5%, 10%,15% and 20% was added.Control sample had no flaxseed powder. The treatments were evaluated for various Oraganoleptic characteristic, physico – chemical parameters after sensory evaluation kulfi mix having 5% falxseed powder was found to have highest score for flavour and taste of 8.50, colour and appearance score 8.00, body and texture score of 8.00, melting resistance score 8.04 and overall acceptability score 8.00.The physico-chemical analysis results shows that kulfi prepared with 5% flaxseed powder had maximum total solid 42.4%, fat 15.55%, protein 7.72%, carbohydrate 25.33%, ash 0.97%, antioxidant properties 36.52% of flaxseed powder supplemented kulfi respectively.