Abstract

Kulfi is popular milk based frozen dessert. The viability of probiotic and their stability in various food products containing substrates like milk, fruits, or vegetables as well as in products which are stored at very low temperatures including ice cream and other frozen desserts are key focus areas for research. Therefore, an attempt has made in present investigation to evaluate suitability of incorporation probiotics in mango-based Kulfi (a frozen dairy dessert/candy of Indian subcontinent). The hardness for Kulfi having 10, 15 and 20 per cent mango pulp was significantly higher than control. The probiotic Kulfi had 8.76% fat at 2% inoculums level which decreased in a linear proportion being 8.69% and 8.58% at 3 and 4% inoculation level of probiotic culture, respectively. Statistically, the differences in fat content of probiotic Kulfi due to treatments were significant. The results of current study revealed that in kulfi mix addition of 15% Alphonso mango pulp and 3% mixed probiotic cultures L. acidophilus and L. casei (50:50 proportion) yielded the product with superior quality, having more viability count of probiotics (8.75 and 8.20 log cfu/g, respectively of L. acidophilus and L. casei) after storage as compared to other treatment combinations. The developed product was effective in terms of nutritional quality, without compromising on the taste of the kulfi available locally.

Authors and Affiliations