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Development and quality characteristics of functional Kulfi enriched with malted quinoa flour

Indian Agricultural Research Journals

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Title Development and quality characteristics of functional Kulfi enriched with malted quinoa flour
 
Creator JI, AMRITA POONIA
 
Subject Kulfi
Physico-chemical
Sensory evaluation
Microbial
Bioactive compounds
Quinoa
 
Description Kulfi is one the most liked frozen traditional Indian dessert often referred as traditional Indian ice cream. Pseudo cereal quinoa was incorporation in kulfi at the rate of 10%, 15% and 20% to obtain functional kulfi. The main objective of this study was to make a sugar free, high protein and high fiber kulfi. After sensory evaluation the optimized product was the one containing 15% malted quinoa flour. The physico-chemical properties of the accepted sample analyzed were 56.60 ± 0.06 % moisture, 10.90 ± 0.12 % fat, 4.45 ± 0.07 % protein, 25.76 ± 0.18 % carbohydrate, 42.31± 0.02 % total solids, 218.75 ± 0.81 Kcal energy, 1.92 ± 0.01 % crude fiber and 0.71 ± 0.03 % ash, respectively. A storage time of 35 days was taken into consideration and changes in physico-chemical properties, texture, bioactive compounds and microbial count was observed after every 7th day. The antioxidant activity was higher in concentration in optimized product then the control. Slight change in acidity was recorded and the microbial activity decreased significantly.
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2024-02-23
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/110525
 
Source Indian Journal of Dairy Science; Vol. 77 No. 1 (2024): Jan Feb 2024
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/110525/54018
 
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