Development and quality assessment of herbal Kulfi prepared with different levels of aloe vera juice
Suresh Kalal, Shanker Suwan Singh, Bhavya
In the millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. The present investigation was made with an attempt to develop herbal Kulfi prepared with different level of Aloevera juice by partial addition of different level of Aloevera juice, and on national quality. For control, Kulfi mix was standardized to12% milkfat,14%sugar &0.2 % stabilizer, to obtain 44%total solid and treatment (T1) was standardized 12%fat 9:05 sugar and Aloevera juice and 0.2% stabilizer, (T2) was standraduzed to 12% fat, 90:10 sugar and Aloe vera juice and 0.2% stabilizer &(T3) was standardized to 12%fat,85:15 sugar Aloevera juice and 0.2% stabilizer. In the Kulfi samples of different treatment and control, the chemical analysis (fat, total solids, acidity, protein moisture, ash pH, carbohydrate, antioxidant) was done for estimating its nutritional contents. And also, the organoleptic characteristics like (flavor and taste, body and texture, colour and appearance, melting resistance and overall acceptability) was evaluated by trained panelist using 9-point hedonic scale. The highest value was observed in treatment (T2) containg sugar and Aloevera juice (90:10). In microbiological analysis the best treatment (T2) was selected SPC and coli form test.