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Vol. 12, Issue 1 (2023)

Effect of addition of strawberry pulp on physicochemical attributes of Kulfi

Author(s):
Sontakke MM, Narwade SG and Londhe GK
Abstract:
The study was conducted on the topic “Effect of Addition of Strawberry Pulp on physicochemical Attributes of Kulfi” The different levels of Strawberry Pulp 10, 15, 20 and 25 percent were tried in buffalo milk Kulfi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was observed that the flavour score for treatment T0, T1, T2, T3 and T4 was 8.16, 8.25, 8.48, 8.18 and 7.90 respectively. Colour and Appearance was 8.51, 8.44, 8.57, 8.23 and 7.69, respectively. Body and texture was 8.24, 8.42, 8.58, 8.22 and 7.90, respectively. Overall acceptability score was 8.30, 8.37, 8.53 and 8.18 and 7.82 respectively for T0, T1, T2, T3 and T4. It was clear that the level of 15 Strawberry Pulp have highest overall acceptability.
Pages: 2401-2403  |  375 Views  218 Downloads


The Pharma Innovation Journal
How to cite this article:
Sontakke MM, Narwade SG, Londhe GK. Effect of addition of strawberry pulp on physicochemical attributes of Kulfi. Pharma Innovation 2023;12(1):2401-2403.

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