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Vol. 10, Issue 8 (2021)

Studies on the effect of addition of partially hydrolyzed guar gum (PHGG) on quality of frozen dessert (Kulfi)

Author(s):
Bachate AH, Kshirsagar RB, Patil BM and Bhargavanandha KS
Abstract:
In the present investigation, the effect of partially hydrolyzed guar gum (PHGG) on quality attributes of frozen dessert (kulfi) was studied. Partially hydrolyzed guar gum obtained by enzymatic hydrolysis was added in frozen dessert (kulfi), it can be used as rich source of dietary fiber as it contains about 80-83% soluble dietary fiber. In the present study, frozen dessert (kulfi) prepared with incorporation of dietary fiber using partially hydrolyzed guar gum. Frozen dessert (kulfi) were prepared from milk, sugar, cream and partially hydrolyzed guar gum at the levels of (3 per cent, 5 per cent and 7 per cent) and compared with control sample containing 0.2% native guar gum. The quality characteristics like textural (firmness, cohesiveness, gumminess and adhesiveness), chemical (pH and acidity), proximate analysis (Carbohydrate, protein, fat, ash, moisture, soluble dietary fiber) and microbial analysis of kulfi samples were analyzed. The PHGG incorporated kulfi showed decreased value in firmness, gumminess and adhesiveness, whereas increased in cohesiveness. Proximate composition showed slight variations with PHGG level. Coliform count was not detected in prepared kulfi.
Pages: 1418-1421  |  191 Views  75 Downloads


The Pharma Innovation Journal
How to cite this article:
Bachate AH, Kshirsagar RB, Patil BM, Bhargavanandha KS. Studies on the effect of addition of partially hydrolyzed guar gum (PHGG) on quality of frozen dessert (Kulfi). Pharma Innovation 2021;10(8):1418-1421.
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