Vol. 11, Issue 9 (2022)

Author(s):
Nukul Saini, Shanker Suwan Singh and Bhupendra Kumar Mahanandia

Abstract:
The demand for functional meals has increased as a result of the higher trend in nutritional and health consciousness that has been seen in the new millennium. The goal of the current experiment was to construct herbal kulfi made with various amounts of Giloy juice by adding small amounts of each, and then to determine how adding herbal kulfi made with various amounts of Giloy juice affected its nutritional quality. For the control T₀, the kulfi mix was standardised to contain 12% fat, 10% sugar, and 0.3% stabilizing agent, yielding 41.56% total solids. In experimental, Treatment T₁ was standardised to contain 12% fat, 95:05 milk and Giloy juice with 0.3% stabilizing agent, Treatment T₂ was standardised to contain 12% fat, 90:10 milk and Giloy juice with 0.3% stabilizing agent, Treatment T₃ was standardised to contain 12% fat, 85:15 milk and Giloy juice with 0.3% stabilizing agent. To establish its Nutritional makeup, chemical analysis varieties were performed on samples of kulfi from several experimental and control treatments (Protein, pH, Fat, Total Solids, Titratable acidity, carbohydrate, ash). Additionally, trained panellists evaluated the organoleptic qualities using a 9-point hedonic scale (Flavour and Taste, body and texture, melting resistance, colour and appearance). The highest value was observed in treatment T₂ containing milk and Giloy juice (90:10). In microbiological analysis, the best treatment T₂ was selected with minimum SPC (Standard Plate Count) and Coli form test.