Development of oat bran incorporated kulfi
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Authors
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Mehak Saini
Punjab Agricultural University, Ludhiana
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Jaspreet Kaur
Punjab Agricultural University, Ludhiana
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Usha Bajwa
Punjab Agricultural University
Keywords:
beta-glucan, cooking, dietary fibre, kulfi, oat bran, roastingAbstract
Oat bran is the outer layer of oat groat (Avena sativa). It is a rich source of soluble dietary fibre, primarily beta-glucan, which has serum cholesterol reducing properties and helps in reducing the risk of cardiovascular diseases, type-2 diabetes, gastro-intestinal diseases and cancer. Oat bran was given pre-treatments (size reduction, thermal treatments) and then incorporated into kulfi mix at different levels (0, 1, 1.5, 2, 2.5, 3, 3.5 and 4 per cent). Fat level in milk was varied at 3.5, 4.5, 5.5 and 6.5 per cent levels. The product was evaluated for physico-chemical and sensory characteristics. At higher levels of oat bran incorporation, there was a significant (p≤0.05) increase in the specific gravity and viscosity of the kulfi mix, fat, protein, ash, carbohydrates and total solids content. Kulfi prepared was subjected to sensory evaluation to a panel of trained judges who adjusted 5.5 per cent milk fat and roasted and cooked oat bran incorporated at the rate of 1.5 per cent of the concentrated mix as the most acceptable. Above this level, the product was very hard and gave an undesirable grainy texture.
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