Oat bran is the outer layer of oat groat (Avena sativa). It is a rich source of soluble dietary fibre, primarily beta-glucan. It reduces serum cholesterol and lowers risk of cardiovascular diseases, type-2 diabetes, gastro-intestinal diseases and cancer. Oat bran was given pre-treatments (size reduction, thermal treatments) and then incorporated into kulfi mix at different levels (0, 1, 1.5, 2, 2.5, 3, 3.5 and 4 per cent). Fat level in milk was varied at 3.5, 4.5, 5.5 and 6.5 per cent levels. The product was evaluated for physico-chemical and sensorial attributes. At higher levels of oat bran incorporation, there was a significant (p <= 0.05) increase in the specific gravity, viscosity, fat, protein, ash, carbohydrates and total solids content of the kulfi mix. Kulfi prepared from milk containing 5.5 per cent milk fat and containing roasted and cooked oat bran incorporated at the rate of 1.5 per cent was found most acceptable. Above this level, the product was very hard and gave an undesirable grainy texture.
