Studies on Sensory Evaluation of Whey Protein Enriched Dietetic Kulfi

Kulfi is a very popular frozen dairy dessert from the Indian subcontinent. Although quite similar to icecream, it is denser and creamier. It is available in a variety of flavors and relished by people of all age groups. The basic ingredients of Kulfi consist of ice, milk, water and sugars. In the new 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 a whey protein enriched dietetic Kulfi by addition of different levels of whey protein concentrate powder @ 0.5%, 1%, 1.5%, and evaluate the effect on nutritional quality. The Kulfi samples of different treatments were analyzed for organoleptic quality (colour and appearance, Body and texture, flavour and taste, melting resistance). The product acceptability as per judge's opinion (using 9 point hedonic scale) was rated as T-0>T-1>T-2>T-3. The study shows no significant effect of treatment i,e WPC on body and texture, flavour and taste of Dietetic WPC Kulfi, but significant effect of treatment was found on colour and appearance and Melting resistance. The WPC enriched dietetic Kulfi has a wider scope in the market as per as health and nutritional quality is concerned. Therefore, it may be suggested that the product was as good as control.