Development and quality characteristics of functional Kulfi enriched with malted quinoa flour

Abstract

Kulfi is one the most liked frozen traditional Indian dessert often referred as traditional Indian ice cream. Pseudo cereal quinoa was incorporation in kulfi at the rate of 10%, 15% and 20% to obtain functional kulfi. The main objective of this study was to make a sugar free, high protein and high fiber kulfi. After sensory evaluation the optimized product was the one containing 15% malted quinoa flour. The physico-chemical properties of the accepted sample analyzed were 56.60 ± 0.06 % moisture, 10.90 ± 0.12 % fat, 4.45 ± 0.07 % protein, 25.76 ± 0.18 % carbohydrate, 42.31± 0.02 % total solids, 218.75 ± 0.81 Kcal energy, 1.92 ± 0.01 % crude fiber and 0.71 ± 0.03 % ash, respectively. A storage time of 35 days was taken into consideration and changes in physico-chemical properties, texture, bioactive compounds and microbial count was observed after every 7^th day. The antioxidant activity was higher in concentration in optimized product then the control. Slight change in acidity was recorded and the microbial activity decreased significantly.