PROCESS STANDARDISATION FOR THE DEVELOPMENT OF FAT REPLACED DIETETIC CHHANA KULFI
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Date
2023-03-23
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VERGHESE KURIEN INSTITUTE OF DAIRY AND FOOD TECHNOLOGY MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY
Abstract
Kulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi's high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to standardise the manufacture of fat replaced dietetic chhana kulfi. It was prepared from kulfi mix comprising of skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of Inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8%, 15-22.5%, 200-300 ppm and 1.3-2.0 mg/100g respectively. Computation of the optimized solution was done using these four variables and four responses consisting of sensory characteristics (Flavour, Body and Texture, Colour and appearance, Overall acceptability) with Central Composite Rotatable Design (CCRD) of Response surface methodology (RSM). The solution with highest desirability of 89% with the levels as inulin 6.34%, low fat chhana 22.5%, sucralose 243ppm and lutein ester 1.65mg/100g were selected and the optimised product prepared. The optimum product was analysed for its proximate composition, colour characteristics, textural attributes, antioxidant activity and sensory evaluation. The product contains 1.22±0.25% fat, 9.26±0.66% protein, 152±0.32kcal/g and melting rate 21.24±0.24 g/30min, while the control contains 7.85±0.80% fat, 5.29±0.02% protein, 219.31±0.33kcal/g and melting rate 31.89±0.23g/30min. The addition of lutein improved the colour characteristics and the antioxidant activity of the product. The optimised product and control showed good shelf life beyond 80 days. The cost of production per 100ml sample of control and product was Rs. 14.94 and Rs. 35.70 respectively. The kulfi thus prepared had low calorie and was protein rich.