Storage ability of Kulfi incorporated with Amaranthus (Rajgara)

Abstract

The storage study of optimized Kulfi incorporated with Amaranthus was carried out at subzero temperature (-18 ± 2 ºC) up to acceptable level by the judges. After 60 days of storage at -18 ± 2 ºC, the average flavour, body and texture, colour and appearance and overall acceptability score of Kulfi were significantly decreased. During 60 days of storage, the average acidity value of Kulfi samples stored at -18 ± 2 ºC were significantly declined and the pH value of Kulfi non-significantly increased with the progress of storage. The melting rate of Kulfi samples were non significantly decreased with change in storage period. The SPC and YMC of the Kulfi samples stored at -18 ± 2 ºC, were increased non-significantly and significantly respectively, during 60 days of storage. The developed Kulfi had shelf-life of 60 days at - 18 ± 2 ºC.