Effect of Different Level of Ash Gourd Pulp for Manufacturing Dietetic Kulfi David J. Department of Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad-211007. Email: profjohndavid06@gmail.com Online published on 24 December, 2014. Abstract In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumers demand for functional foods. An investigation was made with an attempt to develop a quality Kulfi by addition of different levels (5%, 10%, 15%) of ash gourd pulp. For control, Kulfi mix was standardized to 10% milk fat, 15% sugar, 0.2% stabilizer to obtain 37% total solids and treatment (T1) was standardized to 10% fat, 15% sugar, 0.2% stabilizer, 5% ash gourd pulp. (T2) was standardized to 10% fat, 15% sugar, 0.2% stabilizer, 10% ash gourd pulp. (T3) was standardized to 10% fat, 15% sugar, 0.2% stabilizer, 15% ash gourd pulp. Samples were treated for chemical analysis (fat, total solids, acidity, protein, moisture, ash) and organoleptic characteristics (flavour and taste, body and texture, colour and appearance) was evaluated by trained panelist using 9 point hedonic scale. The highest value was observed in treatment (T3) containing 15% level of ash gourd pulp. In microbiological analysis the best treatment was (T2) for shelf life through the results of SPC and coliform tests. Thus, for overall acceptability the treatment can be rated as T0> T1> T2> T3. Top Keywords Buffalo milk, ash gourd, Kulfi. Top |