Effect of incorporating whey protein concentrate into stevia‐sweetened Kulfi on physicochemical and sensory properties |
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| Authors: | Apurba Giri H G Ramachandra Rao Ramesh V |
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| Affiliation: | 1. Cheese and Fermented Foods Lab, Dairy Technology Division, National Dairy Research Institute, , Karnal, 132001 Haryana, India;2. Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fishery Sciences University, , Bangalore, 560024 Karnataka, India;3. Dairy Chemistry Department, Dairy Science College, , Gulbarga, 585316 Karnataka, India |
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| Abstract: | In 50% sugar replaced with 0.05% stevia‐added Kulfi, whey protein concentrate (WPC) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant (P < 0.05) decrease in freezing point, melting rate, hardness and moisture percentage and significant (P < 0.05) increase in specific gravity, protein percentage and total calorie content in the product. Among 0, 2, 3 and 4% WPC‐added Kulfi, 3% WPC‐added Kulfi was adjudged as best by a panel of judges. Above 3% WPC addition, the product was very soft and possessed undesirable whey flavour. |
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| Keywords: | Kulfi Ice cream Desserts Whey protein concentrate Health promoting products Functional and sensory properties |
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