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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Special Issue 12 (2023)
Innovation in kulfi production: Standardizing the blend with beetroot extract and cost evaluation
Author(s):
Akanksha Chavan, Prasad Chendge, Sham Khandagale, Sumit Gawali and Minal Tajne
Akanksha Chavan, Prasad Chendge, Sham Khandagale, Sumit Gawali and Minal Tajne
Abstract:
Kulfi is a traditional frozen dessert found in South Asia, sometimes referred to as “Indian ice cream”. It is popular in India, Myanmar, Pakistan and Bangladesh, as well as the Middle East. It can be found in Indian restaurants around the world. Kulfi originated in the Indian subcontinent during the Mughal era in the 16th century. It is often described as traditional Indian ice-cream and is famous in Bangladesh, Myanmar, Nepal, and Sri Lanka.
Kulfi is a traditional frozen dessert found in South Asia, sometimes referred to as “Indian ice cream”. It is popular in India, Myanmar, Pakistan and Bangladesh, as well as the Middle East. It can be found in Indian restaurants around the world. Kulfi originated in the Indian subcontinent during the Mughal era in the 16th century. It is often described as traditional Indian ice-cream and is famous in Bangladesh, Myanmar, Nepal, and Sri Lanka.
In the present study the kulfi was prepared from buffalo milk by using beetroot extract at different levels viz. 1 percent (T2), 3 percent (T3), 5 percent (T4) and 7 percent (T5) of the content. This prepared kulfi was compared with control (T1) i.e. without addition of beetroot extract. From the result of present investigation it may be concluded that beetroot extract could be successfully utilized for preparation of kulfi. The most acceptable quality kulfi can be prepared by using 3 percent beetroot extract and having production cost of ₹ 105.05 per Kg.
Pages: 2195-2197 | 212 Views 131 Downloads
How to cite this article:
Akanksha Chavan, Prasad Chendge, Sham Khandagale, Sumit Gawali and Minal Tajne. Innovation in kulfi production: Standardizing the blend with beetroot extract and cost evaluation. The Pharma Innovation Journal. 2023; 12(12S): 2195-2197.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
