Physicochemical analysis of probiotic functional Kulfi by using Indian blackberry (Syzygium cumini L.)

Abstract

Kulfi is an indigenous product that looks like ice cream or milk ice. Kulfi is India's most famous frozen dessert, which aids in the development of small-scale manufacturing while also providing significant employment and money. Its origin is unknown, but it is possible that it only became popular after artificial ice became available. Kulfi is a nut ice cream that is frozen in little conical pots. After chilling, sweetened milk with 20-25 percent additional sugar is concentrated to about half its volume, then malai, crushed almonds, pistachio, and flavoring components such as vanilla and rose essence are added. The goal of this research was to create a probiotic-functional kulfi using Indian blackberry (Syzygium cumini L.). Studied for its physicochemical analysis such as carbohydrate, protein, fat, TS and moisture. In the present investigation treatment K0 is the control kulfi that doesn’t contain any probiotic culture and powder of Indian blackberry and treatments Ka to Kr are the experimental kulfi which contain various proportion of sugar (10%, 15% and 20%), Indian blackberry powder (2%, 4% and 6%) and probiotic culture (1%., Lactobacillus acidophilus and Bifidobacterium bifidus). After physicochemical analysis it was found that the probiotic functional kulfi (Ka to Kb) has high amount of protein and low amount of fat than control kulfi (K0). Because the experimental kulfi was prepared by using Indian blackberry powder with 1% probiotic culture.