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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 612-625
DOI: https://doi.org/10.20546/ijcmas.2020.905.068


Development of Kulfi Incorporated with Amaranthus (Rajgara)
A.C. Patel*, A.J. Pandya, G. Gopikrishna, R.A. Patel, A.M. Shendurse and S.K. Roy
Dairy Technology Department, G N Patel College of Dairy Technology, Sardarkrushinagar Dantiwada Agricultural University, Sardarkrushinagar, Banaskantha-385506, Gujarat, India
*Corresponding author
Abstract:

Since no attempt has been made to produce Kulfi using Amaranthus, the present investigation was carried out with the objective of developing Kulfi by using Amaranthus. Kulfi Mix was standardized to 10 % fat, 10 % SNF, 15 % sugar and 0.15 % stabilizer. Part of SMP was replaced by adding the amaranths flour. Amaranths: SMP in Kulfi mix was added in ratios of 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:0.0 (T4) and 0.0:100 (T5). Formulated Kulfi mix, was pasteurized, followed by cooling at 4 ºC. Artificial flavours i.e. Mawa flavour was added @ 0.3 % by wt of the mix. Then the Kulfi mix was filled in to the Kulfi mould covered with the lid and transferred to candy making machine, set at - 20 ºC for freezing. After complete freezing, Kulfiwas transferred to deep freezer maintained at -18 ± 2 ºC (for overnight) for hardening. The fat and other carbohydrate content of Kulfi significantly (P < 0.05) increased with the increased in the proportion of Amaranthus. The protein, lactose and ash content of Kulfi significantly (P < 0.05) decreased with increased in the proportion of Amaranthus. The TS, acidity and pH of Kulfi remained statistically unchanged with increased in the proportion of Amaranthus. The viscosity and Melting rate of Kulfi significantly (P < 0.05) increased and decreased respectively, with increased in the proportion of Amaranthus. The highest mean score of flavour, body and texture, colour and appearance and overall acceptability were obtained in experimental Kulfi i.e. T1 (Amaranthus: SMP @ 25:75). The cost of production of Amaranthus based Kulfi per single unit/ piece of 60 ml was estimated to be Rs 7.087, which appeared to be reasonably competitive. The energy value that can be gained through consumption of 100 g of developed Kulfi is 195.891 kcal.


Keywords: Kulfi, Amaranthus, Physico-chemical properties, Viscosity, Melting rate
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How to cite this article:

Patel, A.C., A.J. Pandya, G. Gopikrishna, R.A. Patel, A.M. Shendurse and Roy, S.K. 2020. Development of Kulfi Incorporated with Amaranthus (Rajgara).Int.J.Curr.Microbiol.App.Sci. 9(5): 612-625. doi: https://doi.org/10.20546/ijcmas.2020.905.068