Preparation ofKulfi with incorporation of mango pulp

Abstract

The good qualityKulfimix prepared with 37 per cent of milk (4.5% fat and 8.5% SNF), 30 per cent cream (35.5% fat and 5.5% SNF), 6 per cent skim milk powder, (0.5% fat and 99% SNF), 15 per cent sugar, 0.5 per cent stabilizer (gelatin). Overall acceptability of Kulfiprepared with 15 per cent mango pulp was significantly superior and more acceptable than other treatments. The chemical composition showed that in term of percentage fat, protein and total solids decreased while acidity increased with increasing mango pulp. In respect of physical properties, melting time of mango Kulfiincreased and hardeness of Kulfidecreased with increasing level of mango pulp.