Studies on development of Kulfi supplemented with Peach pulp

Abstract

Kulfi is an indigenous frozen dairy product which closely resembles ice cream in composition. The present investigation was made with an attempt to develop a peach pulp supplemented kulfi by partial addition of different levels of peach pulp (5%, 10%, 15% and 20%) and thereafter studying the effect of addition of peach pulp supplemented kulfi. Based on physico-chemical evaluation and sensory evaluation the final optimized product contains 15% of peach pulp was found to be highly acceptable among the other combinations. The optimized product contains 10.37% Fat, 24.55% Carbohydrate, 5.97% Protein, 1.34% Ash, 0.27% Titratable Acidity, 58.49 mg/100g ascorbic acid antioxidant activity, 4.23% Crude Fibre and 95.59 mgGAE/100g Phenolic content.