Vol. 9, Issue 12 (2020)

Author(s):
MA Waikar, AV Gharatkar, SS Ramod, PV Jadhav and VS Dandekar

Abstract:
Kulfi is produced by concentrating whole milk to about two folds followed by addition of sugar and freezing it in aluminium or plastic moulds, usually of conical shape. In present study betel vine kulfi was prepared using different levels of betel vine leaves extract viz., 10, 15, 20 per cent levels and represented as T₁, T₂, T₃ respectively and T₀ is control without addition of betel vine leaves extract. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale)) and was used for the production of betel vine kulfi. The prepared betel vine kulfi was subjected to sensory analysis and cost of production with control and kulfi prepared using different levels of betel vine leaves extract. It is concluded that kulfi incorporated with 15 per cent betel vine leaves extract is best in overall acceptability.