Bøker av Sasi Borra

Kulfi is an indigenous frozen milk product of India.The present study on ¿Development of low calorie kulfi with Sucralose and Calcium Gluconate¿. Sucralose is the non-sweetener with low calorific value which is mainly use for diabetic and obesity Patients and Calcium Gluconate mainly to enrich the product.Control Kulfi prepared with Whole milk, Skim milk, sugar and other flavors like Caramel flavor, Kulfi flavor, Cardamom flavor and Stabilizer. Thirty trials have been conducted by replacing sugar with addition of Sucralose and Calcium gluconate which the Sucralose is taken as 420mg and Calcium gluconate is taken as 400mg, Kulfi flavor, Cardamom flavor is taken as 2% and Caramel flavor is taken as 3%. Proximate analysis and Microbial analysis are done. For Proximate analysis Fat, Protein and Total solids are done. Fat content of kulfi is 9.5%, Protein content is 4.5% and Total solids are 45%. For Microbial analysis are done for E.Coliform, Yeast and Mould and standard plate count test.Out of this thirty trials.27th trials is considered as best one because it is good in all the acceptability. The product has good sensory acceptability. So 27th trial was finalized.