Vol. 12, Issue 11 (2023)

Author(s):
JS Guthale, SH Terde, RR Kore, SS Ramod, NN Prasade and VS Dandekar

Abstract:
An investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. B.S.K.K.V., Dapoli (M.S.) to determine the different quality parameters of kulfi blended with cow milk and coconut (Cocos nucifera L.) kernel extract and enriched with vanilla flavor. In present study, blend of cow milk and coconut kernel extract was used in preparation of kulfi which further enriched with vanilla flavour at different levels. Sugar was added at the rate of 12 percent and fresh cream 14 percent of unsweetened condensed milk for all treatments. Cow milk was added at different levels viz. 80, 70 and 60 percent of admixture and coconut kernel extract was added at different levels viz. 20, 30 and 40 percent of admixture and vanilla was added at different levels viz. 0.2, 0.3 and 0.4 percent of unsweetened condensed milk. Studied for its sensory properties such as colour and appearance, body and texture, flavour, overall acceptability was carried out by trained panelist using 9-point hedonic scale. From the results of present investigation, it may be concluded that the most acceptable quality of vanilla flavour coconut kulfi can be prepared by using admixture with proportion of 70:30 i.e. blend of 70:30 proportion of cow milk and coconut kernel extract and 0.4 percent vanilla flavour.