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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(8): 1190-1196
DOI: https://doi.org/10.20546/ijcmas.2017.608.147


Effect of Stevia on the Chemical Composition of Low Calorie Herbal Kulfi
Durga Singh, Dinesh Chandra Rai, Basant Kumar Bhinchhar* and Bajarang Lal Choudhary
Department of Animal Husbandry and Dairying, Institute of Agricultural Sciences, BHU, Varanasi, India
*Corresponding author
Abstract:

Stevia (Rebaudiana bertoni) is a natural herb, it’s have many medicinal properties like Stevia prevents diabetes, decreases weight, prevents tooth decay, and increases digestion. Kulfi is a famous frozen dairy dessert from the Indian Subcontinent. For the process optimization of herbal Kulfi by response surface methodology, the experiments were conducted according to Central Composite Rotatable Design (CCRD) with three variables at two actual levels. Response surface methodology was effective in optimizing process parameters for the herbal Kulfi comprising Herbal mixes in range (2-4), Stevia is in range (50-70), and sugar is in range (30-50). The optimum processing conditions were experimentally verified and proven to be adequately reproducible.


Keywords: Optimization, Ash, Herbal kulfi, Fat, Carbohydrate, Central composite rotatable design.
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How to cite this article:

Durga Singh, Dinesh Chandra Rai, Basant Kumar Bhinchhar and Bajarang Lal Choudhary. 2017. Effect of Stevia on the Chemical Composition of Low Calorie Herbal Kulfi.Int.J.Curr.Microbiol.App.Sci. 6(8): 1190-1196. doi: https://doi.org/10.20546/ijcmas.2017.608.147