International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

A study on the development of probiotic diabetic Kulfi Indian Ice cream


Neha Nizam, Sweata Rani Rai

Background: In the past, diets for people with diabetes were very restrictive and one has to cut down sugar in their diet or look for other sources which can impart sweetness to the food. However most of us enjoy the taste of sweet foods and use them as a source of pleasure in the good times and comfort in the bad. So, a diagnosis of diabetes, with its emphasis on sweet foods as occasional treats rather than staple foods, can feel harsh. Hence keeping in mind, the problems faced by diabetic people regarding desserts, particularly frozen desserts this product;i.e. a diabetic friendly kulfi was developed. Method: A market survey was conducted to know the different types of diabetic frozen desserts available for people suffering from diabetic. After the survey it was clear about the types and varieties available, so a kulfi particularly for diabetic patients was developed. Effects of the ingredient incorporation on the nutritional composition and sensory qualities were evaluated. The kulfi with more consumer acceptability was analyzed for physical and chemical parameters like protein, fat, carbohydrate, meltdown rate, ash, moisture, calcium, total soluble solids. Result & Discussion: By considering the nutritional and consumer acceptability the kulfi with 15gms oats and 9 drops of stevia was the best sample selected. The removal of khoa and sugar and addition of oats and stevia improved the nutritional composition of the kulfi and made it diabetic friendly. Conclusion: The developed product was effective in terms of making it diabetic friendly and also in terms of nutritional quality, without compromising on the taste of the kulfi available locally.
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