Vol. 10, Issue 3 (2021)

Author(s):
Bachate AH, Kshirsagar RB, Agarkar BS and Bhargavanandha KS

Abstract:
In the present investigation, the technology was developed to standardize the process for preparation of frozen dessert (kulfi) incorporated with partially hydrolyzed guar gum (PHGG). Frozen dessert (kulfi) was prepared from milk, sugar, cream and partially hydrolyzed guar gum at the levels of (3 per cent, 5 per cent and 7 per cent). Prepared frozen dessert product was analyzed for chemical and sensory properties. The prepared kulfi was analyzed for chemical composition like moisture, fat, carbohydrates, protein, fiber and ash. Sensory evaluation revealed that sample S₂ contain 5 per cent partially hydrolyzed guar gum sample was superior among all the samples. From the present investigation it was concluded that frozen dessert (kulfi) prepared with incorporation of partially hydrolyzed guar gum having good nutritional and sensory quality attributes.