Quality attributes of functional kulfi wrapped with carrageenan based bioactive films
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Sher-e-Kashmir University of Agricultural Sciences & Technology, Jammu (J&K)
Abstract
The objective of present study was to develop functional kulfi with the incorporation of optimum level of fig powder that was packaged in developed bioactive biodegradable carrageenan based films containing Aloe vera extract. Three different levels of fig powder viz. T1: 2%, T2: 3%, T3:4% were compared with control and 3% level of incorporation was selected on the basis of improved nutritive, physico-chemical and sensory characteristics of the product. The formulation and process protocol for the development of carrageenan films was standardized by conducting two sub experiments. The effect of different levels of Carrageenan (1%, 1.5%, 2%) and glycerol (10%, 14%, 18%) on the various physico-chemical properties viz. thickness, WVTR, transmittance, color profile was evaluated and subsequently final formulation with 1.5% Carrageenan and 14% glycerol was selected. Bioactive films containing carrageenan polymers were successfully prepared with 9%, 12%, 15% levels of Aloe vera extract. The functional kulfi containing standardized level (3%) of fig powder that were wrapped in developed antimicrobial films and control which was kept unwrapped were packaged under aerobic conditions. The developed functional kulfi can be successfully stored for 180 days in bioactive biodegradable wrap containing 15% Aloe vera extract at -18±1oC with acceptable physico-chemical, sensory and microbiological quality attributes.