A study was carried out for preparation of low fat low calorie kulfi.
Shelf life of the developed products was studied upto 60 days for changes
in sensory as well as physico-chemical properties. F our different levels of
fat (sodium caseinate) and sugar replacers with bulking agent
(aspartame + Maltodextrin) @ 25, 50, 75 and 100 percent were studied. It
was concluded from the results that the kulfi with 75 percent less fat
and 100 percent sugar free can be prepared with low cost in comparison
with control. Control as well as experimental samples were found
acceptable upto 60 days at –150C storage.
