EFFECT OF SPROUTED PEARL MILLET EXTRACT AND SAPODILLA FRUIT PULP INCORPORATION ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF KULFI

N. Vennila; B. Murugan; R. Ramachandran

doi:10.56093/ijvasr.v55i5.183745

Authors

N. Vennila UG Scholar, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052
B. Murugan Professor and Head, Department of Food Safety and Quality Assurance, College of Food and Dairy Technology, TANUVAS, Koduvalli, Chennai - 52.
R. Ramachandran Ph.D. Scholar, College of Food and Dairy Technology, TANUVAS, Koduveli, Chennai - 600 052

https://doi.org/10.56093/ijvasr.v55i5.183745

Keywords:

Kulfi, sprouted pearl millet extract, sapodilla

Abstract

The present study was carried out to develop a value added functional kulfi using sprouted pearl millet extract incorporated with sapodilla (Manilkara zapota) fruit pulp and to evaluate its physicochemical, microbiological and sensory characteristics. Pearl millet is a nutrient rich cereal containing dietary fibre, minerals, and bioactive compounds; however, its utilization is limited by poor digestibility and anti-nutritional factors. Sprouting was employed to enhance nutrient bioavailability and improve functional properties. Sapodilla pulp was incorporated to provide natural sweetness, desirable flavour and additional nutrients. Kulfi formulations containing varying levels of sprouted pearl millet extract and 10% sapodilla pulp were prepared and evaluated. The optimized formulation (T3) exhibited the highest sensory acceptability. Proximate analysis revealed increased protein, fibre, carbohydrate and antioxidant activity, while fat content decreased compared to the control. The product showed acceptable physicochemical properties, with pH 6.75, titratable acidity 0.14 % of lactic acid and antioxidant activity of 15.47 %. Microbiological analysis confirmed product safety, with no coliforms detected during 30 days of frozen storage. The study demonstrated that sprouted pearl millet extract and sapodilla pulp can be successfully utilized to develop a nutritious, acceptable and functional frozen dessert.

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