Physico-Chemical and sensory qualities in kulfi prepared by fruit pomace and bura (Khandsari)
Dushyant Siddhu, AA Broadway, Mohd Nayeem Ali and A Singh
The present investigation was made with an attempt to develop a fruit pomace kulfi by partial addition with different level of pineapple pomace, orange pomace and pomegranate pomace, The kulfi samples of different treatments and control Physico-chemical analysis fat percentage, total solids, acidity, protein, moisture, ash, melting resistance was done for estimating its nutritional content and safety and Organoleptic characteristics like (flavour and taste, body and texture, colour and appearance) by trained panel list using 9 point hedonic scale. Average value of sensory characteristic of 4% combination of orange pomace incorporated in kilfi was found higher than all treatment combination. Thus as for as product acceptability judged by Organoleptic evaluation and therapeutic value is concern, the treatment can be rated as T6>T5>T1, T3, T4, > T0, T3, T8, >T7, T9.
How to cite this article:
Dushyant Siddhu, AA Broadway, Mohd Nayeem Ali, A Singh. Physico-Chemical and sensory qualities in kulfi prepared by fruit pomace and bura (Khandsari). Pharma Innovation 2017;6(7):905-907.