Volume: 54 Issue: 2
Year: 2023, Page: 305-312, Doi: https://doi.org/10.51966/jvas.2023.54.2.305-312
Received: May 4, 2022 Accepted: March 22, 2023 Published: June 30, 2023
Kulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi’s high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to optimize the preparation of fat replaced dietetic chhanakulfi by response surface methodology (RSM). It was prepared by using skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8 per cent, 15-22.5 per cent, 200-300 ppm and 1.3-2.0 mg per 100gof the mix respectively. Computation of the optimised composition was done with these four variables and four responses consisting of sensory characteristics. The responses studied were flavour, body and texture, colour and appearance, overall acceptability using Central Composite Rotatable Design (CCRD) of RSM. The composition with highest desirability of 89 per centwas obtained for 6.34 per cent of inulin, 22.5 per cent, of low fat chhana, 243ppm of sucralose and 1.65mg lutein ester per 100g of the mix. The standardised product was analysed for its proximate composition which were, 1.22±0.25% fat, 9.26±0.66% protein and an energy value of 152±0.32kcal/g.Kulfi thus prepared had low calorie and was protein rich.
Keywords: Kulfi, dietetic, RSM, inulin, low fat, chhana, lutein ester, sucralose
Bezerra, M.A., Santelli, R.E., Oliveira, E.P., Villar, L.S. and Escaleira, L.A. 2008. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta.76(5): 965-977.
Chavan, R.S., Prajapati, P.S., and Chavan, S.R. 2011. Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality. Sens.Instrumen. Food Qual. 5:33–42.
El‐Nagar, G., Clowes, G., Tudoricǎ, C.M., Kuri, V. and Brennan, C.S. 2002. Rheological quality and stability of yog‐ice cream with added inulin. Int. J. Dairy Technol.55(2):89-93.
Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2017.Ministry of Health and Family Welfare, Government of India. New Delhi.
Food Safety and Standards (Health Supplements, Neutraceuticals, Foods for special Dietary Use, Foodsfor Special Medical Purpose, Functional Food and Novel Food) Regulations, 2016. Ministry of Health and Family Welfare, Government of India. New Delhi.
Gautam, A.K., Jha, A., Jafri, M. and Kumar, A. 2012.Optimisation of a process for shelf-stable dietetic chhanakheer and changes in physico-chemical properties during storage.Int. J. Dairy Technol.67(1): 73-81.
IS: SP:18 (Part XI) (1981) Handbook of food analysis. Analysis of dairy products.New Delhi: Bureau of Indian Standards.
Kumar, A., Singh, S.S., Dixit, N.K., Kumar, V. and Rajput, A.2018.Development and quality assessment of low fat Chhana.Pharma Innovation. 7(8):177-181.
Mini, J., Mukundan, M. and Pavithran, K. 1995. Utilization of skim milk filled with coconut millk for preparation of Rasagolla. J. of Vet.and Animal Sci. 26:79-81.
Mittal, S. and Bajwa, U.2012.Effect of fat and sugar substitution on the quality characteristics of low-calorie milk drinks. J. Food Sci. Technol. 49(6). 704-712.
Naik, A.P. andLondhe, G.K. 2011.Optimization of levels of Artificial Sweeteners for preparation of Sugar freeKulfi. J. Dairy Foods Home Sci. 30(1): 15-24.
Nigam, R., Khamrui, K., Prasad,W., Lodh,J., Singh, B. and Debnath, A. 2016. Optimization and sensory profile of Chhana based Kulfi as function of ingredients using Response SurfaceMethodology. .Indian J. Dairy Sci.69(1):33-40.
Shibu, A.V., Kumar, N.C., Narasimhan, R. and Pugazhenthi, T.R.2000.Substitution of buttermilk powder in Ice-cream. J. of Vet.and Animal Sci. 31:25-27.
Tokusoglu, O.2013. The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein. Int. J. of Dairy Technol., 66 (4): 527-534.
Yerriswamy, K., Atmaram. K., Natarajan, A.M. andAnantkrishnan, C.P. 1983. Quality of kulfi by different methods.Cheiron.12(3): 130-135.
© 2023 Aswathy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Aswathy, M. R., Rajkumar,S.N., Singh, D., Divya, M.P and Aysha.C.H. 2023. Process standardization of fat replaced dietetic chhanakulfi using response surface methodology. J. Vet. Anim. Sci. 54(2):305-312
DOI: https://doi.org/10.51966/jvas.2023.54.2.305-312