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Title: Preparation of Kulfi from admixtures of partially de-oiled Groundnut meal and milk/milk powders
Authors: Ramachandran, Lata
Singh, Sukhminder
Rathour, Ashwani Kr.
Keywords: Groundnut meal;Milk;Kulfi;Frozen dessert;Chemical composition;Physico-chemical properties;Microbiological quality;Sensory score
Issue Date: Apr-2005
Publisher: CSIR
IPC Code: A23G9/00, A23G9/02
Abstract: Three types of dry Kulfi (frozen dessert) blends were prepared from partially de-oiled groundnut meal (PDGM), stabilizers and salts (B1); PDGM, whole milk powder, stabilizers and salts (B2); and PDGM, skim milk powder, stabilizers and salts (B3). The kulfis, designated as K1, K2 and K3, made from B1, B2 and B3, respectively were compared with the control kulfi (Kc) for their average chemical composition, physico-chemical properties and microbiological quality. Comparative appraisal of the sensory scores showed significantly higher scores of Kc than K1, K2 and K3 for colour and appearance, flavour and overall acceptability but K1 had the highest body and texture scores.
Page(s): 90-96
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.4(2) [March-April 2005]

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