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NISCAIR PUBLICATIONS >
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Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.4 [2005] >
NPR Vol.4(2) [March-April 2005] >
| 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: | Int.cl.7— 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) |
| Source: | NPR Vol.4(2) [March-April 2005]
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