Vol. 9, Issue 2 (2021)
Preparation of Kulfi incorporated with apple (Malus pumila) powder
Author(s): VC Kedaree, SD Nalkar and MH Golaitkar
Abstract: The present study entitled “Preparation of Kulfi incorporated with apple (Malus Pumila) powder” was carried out using different levels of apple powder 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 apple powder @ 0%, 2.5%, 5% and 7.5% in the apple Kulfi with 15% sugar to finalize the experimental treatments. Experimental apple Kulfi samples were analyzed for sensory, chemical and microbiological qualities. It was observed that apple Kulfi samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 36.75 to 31.34, 12.40 to 11.34, 4.11 to 4.00, 1.21to1.13, 0.13 to 0.10 and 68.66 to 63.25, respectively. Total solids, Fat, Protein, Ash, Acidity and Moisture contents differed significantly among the different types of Kulfi with apple flavour. Significant difference was observed within the smell and taste score and the body and texture score of different types of Kulfi. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC, yeast and mould and coliform were within the all permissible limits. The Production cost of apple Kulfi under different treatments showed significant differences.
DOI: 10.22271/chemi.2021.v9.i2h.11876
Pages: 540-544 | 472 Views 144 Downloads
download (5383KB)
How to cite this article:
VC Kedaree, SD Nalkar, MH Golaitkar. Preparation of Kulfi incorporated with apple (Malus pumila) powder. Int J Chem Stud 2021;9(2):540-544. DOI: 10.22271/chemi.2021.v9.i2h.11876
