Effect of Addition of Strawberry Pulp on Sensory Attributes of Kulfi
M. M. Sontakke
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
S. G. Narwade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
P. L. Zine *
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krushi Vidyapeeth, Parbhani-431 402, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
It is decided to undertake research work on “Effect of addition of strawberry pulp on sensory attributes of kulfi” because strawberry pulp is an excellent source of vitamin C and manganese. They also qualified as a very good source of dietary fiber and iodine as well as a good source of potassium, folate, riboflavin, vitamin B5, omega-3 fatty acids, vitamin B6, vitamin K, magnesium, and copper. The different levels of Strawberry Pulp 10, 15, 20 and 25 per cent were tried in buffalo milk Kulfi. The product obtained was subjected for organoleptic evaluation by panel of judges. It was discovered that the flavour score for treatment T0, T1, T2, T3 and T4 was 8.16, 8.25, 8.48, 8.18 and 7.90 respectively. Colour and Appearance was 8.51, 8.44, 8.57, 8.23 and 7.69, respectively. Body and texture was 8.24, 8.42, 8.58, 8.22 and 7.90, respectively. T0, T1, T2, T3, and T4 had overall acceptance scores of 8.30, 8.37, 8.53, and 8.18 and 7.82, respectively. The level of 15 Strawberry Pulp had the highest overall acceptance.
Keywords: Sensory analysis, kulfi, strawberry pulp and CRD