Gubbawar, Dr. S. G.JAMIR, BENDIR.2020-03-092020-03-092019-07-04BENDIR JAMIR (2019). Effect of Tulsi (ocimum sanctum L.) leaves extract on quality of kulfi. Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xii, 65p. (Unpublished).http://krishikosh.egranth.ac.in/handle/1/5810145022The present investigation entitled “Effect of Tulsi (Ocimum sanctum L.) leaves extract on the quality of kulfi” was undertaken during the year 2018-19. The purpose of present investigation was to standardize the optimum level of Tulsi extract on the basis of physico-chemical properties and sensory and organoleptic evaluation of kulfi. An attempt has also been made to estimate the cost structure of finished product.Studies on “Effect of Tulsi (Ocimum sanctum L.) Leaves Extract on the quality of kulfi” was carried out in the Department of Animal Husbandry and Dairy Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2018-2019 with a view to utilize tulsi leaves extract in combination with cow milk for preparation of kulfi. The main objective of the present investigation were to find out acceptable level of tulsi leaves extract on quality of kulfi, to study sensory quality, to study the physic-chemical properties, and to work out the production cost of kulfi prepared from addition of tulsi leaves extract. The present investigation was made with an attempt to develop a herbal kulfi by partial addition with different level of tulsi leaves extract (Ocimum sanctum L.), evaluate the effect on quality by addition of tulsi extract. For control T1 kulfi was standardized to 10% milk fat, 15% sugar & 0.3% stabilizer, to obtain 37% total solids and treatment T2 was standardized to 10% fat, and partial addition of tulsi extract 2% and 0.3% stabilizer, T3 was standardized to 10% fat and 15% sugar and 0.3% stabilizer tulsi extract 4%. T4 was standardized to 10% fat and partial addition of tulsi extract 6% and 0.3% stabilizer and T5 was standardized to 10% fat and partial addition of tulsi extract 8% and 0.3% stabilizer. The total solid in control and treatment were adjusted by the addition of skim milk powder. The kulfi samples of different treatments and control were Physico-chemical analysis, fat percentage, total solids, acidity, protein, moisture, ash, was done for estimating its nutritional content and safety and Organoleptic characteristics like (flavour and taste, body and texture, colour and appearance) by using 100 point scale. The physico-chemical composition of kulfi i.e. fat, protein, titratable acidity and total solids was significantly decreased while moisture and ash percentage significantly increased with increase in the levels of Tulsi extract. The overall acceptability of the Tulsi extract score was in range between 80.45 to 92.33 from treatment T₁ to T₅. The superior treatment was T₃ which scored 92.33 of overall acceptability with 4 per cent Tulsi extract. As the level of Tulsi extract increased beyond treatment T₃ then the acceptability was decreased. Regarding cost of production of kulfi it was observed that the cost of kulfi decreased with the increased in the levels of Tulsi extract. The cost of most acceptable treatment prepared with 4 per cent Tulsi extract (T₃) was ₹144.46 per kg.enAnimal Fats, Dairy Equipments, Dairy Hygiene, Milk, Milk production, Milk products.Thesis