The present study entitled “Preparation of kulfi Blended with Guava (Psidium guajava
) powder” was carried out using different levels of guava powder with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of guava powder @ 0, 5, 10 and 15% in the guava kulfi with 15% sugar to finalize the experimental treatments. Experimental guava kulfi samples were analyzed for sensory, chemical and microbiological qualities. It was observed that guava kulfi samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 42.25 to 31.29, 12.34 to 10.64, 4.23 to 3.98, 1.29 to 1.09%, 0.211 to 0.100% L.G., and 68.70 to 57.75 respectively. Total solids, Fat, Protein, Ash, Acidity and Moisture contents differed significantly among the different types of kulfi with guava flavour. Significant difference was observed within the smell and taste score and the body and texture score of different types of kulfi. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC and coliform was within the permissible limit upto 15th
day while yeast and mould count found to acceptable upto 7th
days. The yeast and mould count may be due to inadequate cleaning or aseptic condition. Hence, it is recommended that the aseptic condition should be maintained during product preparation. The production cost of most acceptable quality kulfi (T1
) was Rs-156.51/kg.