Preparation of Kulfi with incorporation of pineapple (Anona scomosus) pulp

Abstract

The present study was carried out using different levels of pineapple pulp with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of pineapple pulp @ 5, 10, 15 and 20% in the pineapple Kulfi with 15% sugar to finalize the experimental treatments. Experimental pineapple Kulfi samples were analyzed for sensory, chemical and microbiological qualities. It was observed that pineapple Kulfi samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 5.69 to 5.23, 2.81 to 2.23, 1.07 to 1.20, 0.19 to 0.24%, 0.05 to 0.11% L. A., and 94.31 to 94.77, respectively. Significant difference was observed within the smell and taste and the body and texture score of different types of Kulfi. The microbial results indicate the SPC and yeast and mould count was varying among the different treatments. Overall, the Kulfi was acceptable at 7th day because the count was within the acceptable limit. The E coli count was not detected upto 15 days. The microbial load may be due to inadequate cleaning or aseptic condition.