Author(s):

Sanki Raimon Susngi, Anamika Das, Preveneson Dympep, Deepak Kumar Gupta, Binod Kumar Bharti, Suvartan Guatam Ranvir and John David

Abstract: Kulfi is an indigenous frozen dairy product which closely resembles ice cream in composition. The present investigation was made with an attempt to develop a peach pulp supplemented kulfi by partial addition of different levels of peach pulp (5%, 10%, 15% and 20%) and thereafter studying the effect of addition of peach pulp supplemented kulfi. Based on physico-chemical evaluation and sensory evaluation the final optimized product contains 15% of peach pulp was found to be highly acceptable among the other combinations. The optimized product contains 10.37% Fat, 24.55% Carbohydrate, 5.97% Protein, 1.34% Ash, 0.27% Titratable Acidity, 58.49 mg/100g ascorbic acid antioxidant activity, 4.23% Crude Fibre and 95.59 mgGAE/100g Phenolic content.

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