Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/8067
Title: <b>Preparation of Kulfi from admixtures of partially de-oiled Groundnut meal and milk/milk powders</b>
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
Series/Report no.: <b>Int.cl.<sup>7</sup></b>—<b> </b>A23G9/00, A23G9/02
Abstract: Three types of dry <i>Kulfi</i> (frozen dessert) blends were prepared from partially de-oiled groundnut meal (PDGM), stabilizers and salts (B<sub>1</sub>); PDGM, whole milk powder, stabilizers and salts (B<sub>2</sub>); and PDGM, skim milk powder, stabilizers and salts (B<sub>3</sub>). The kulfis, designated as K<sub>1</sub>, K<sub>2</sub> and K<sub>3</sub>, made from B<sub>1</sub>, B<sub>2</sub> and B<sub>3,</sub> 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 K<sub>1</sub>, K<sub>2</sub> and K<sub>3</sub> for colour and appearance, flavour and overall acceptability but K<sub>1</sub> had the highest body and texture scores.
Description: 90-96
URI: http://hdl.handle.net/123456789/8067
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.4(2) [March-April 2005]

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