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Vol. 10, Issue 6 (2021)

Development and standardization of Dietetic Kulfi with Guava pulp and Palm sugar candy and its quality evaluation

Author(s):
Sobana AS, Anna Anandh M and Rajagunalan S
Abstract:
Guava fruit and palm sugar candy are known for their nutritional benefits and both are more suitable for all age groups. Kulfi is a popular Indian dessert. The present study has been aimed to replace the milk fat and sugar present in the kulfi with the guava fruit pulp fat and palm sugar candy respecively which in turn replaces the mono saturated fatty acids presented in the milk fat with poly unsaturated fatty acids of fruit pulp and also replace the white sugar with beneficial palm sugar candy. The control group standardized to 10% milk fat and 36% total solids. In the T1 group, 2% of milk fat has been replaced with guava fruit pulp fat. Similarly. 4% and 6% of milk fat were replaced with guava fruit pulp fat in the T2 and T3 groups respectively and kept under frozen condition (-180C). In all the three (T1, T2, T3) groups sugar has been replaced by palm sugar candy. All the products were analysed for proximate analysis, pH, Total acidity, melting resistance and sensory parameters. Based on the physico chemical analysis, nutritive evaluation and sensory parameters group T2 was found to be highly acceptable than other two groups. The optimized product contains 55.38±0.05% moisture, 10.45±0.03 crude fat, 16.38±0.05 Crude protein, 66.43±0.06 Crude fiber, 4.59±0.12 energy, 4.74±0.15% ash content 0.12±0.02 total acidity, 7.35±0.02 pH and 33.8±0.04 ml/15 min of melting rate. Thus, as per acceptability of the product judged by organoleptic evaluation the treatment T2 can be rated high. The cost of production of 50 ml kulfi was Rs.10.90, Rs.16.28, Rs. 15.53 and Rs. 14.78 for Control, T1, T2 and T3 respectively. The cost of production of 1 liter Kulfi was Rs.217.50, Rs.325.5, Rs.310.5, Rs.295.5respectively for Control, T1,T2 and T3. The cooking yield of the dietetic kulfi with palm sugar candy was 61.83±0.44, 65.33±0.33, 67.33±0.66 and 69.07±0.63 respectively.
Pages: 169-173  |  474 Views  172 Downloads


The Pharma Innovation Journal
How to cite this article:
Sobana AS, Anna Anandh M, Rajagunalan S. Development and standardization of Dietetic Kulfi with Guava pulp and Palm sugar candy and its quality evaluation. Pharma Innovation 2021;10(6):169-173.
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