Process standardisation of fat replaced dietetic chhanakulfi using response surface methodology

Abstract

Kulfi is an indigenous dairy product popular in northern part of India, often called the Indian ice-cream. It is a product that is relished by consumers of all ages and is gaining popularity in the current scenario. Kulfi’s high calorific value and sugar content make it unsuitable for diabetics and diet-conscious people. The present study was to optimize the preparation of fat replaced dietetic chhanakulfi by response surface methodology (RSM). It was prepared by using skim milk, low fat chhana, inulin (as fat mimetic), sucralose (as low-calorie sweetener) and lutein ester (as colourant and antioxidant). Based on preliminary trials the range of addition of inulin, low fat chhana, sucralose and lutein ester were selected as 3.3-8 per cent, 15-22.5 per cent, 200-300 ppm and 1.3-2.0 mg per 100gof the mix respectively. Computation of the optimised composition was done with these four variables and four responses consisting of sensory characteristics. The responses studied were flavour, body and texture, colour and appearance, overall acceptability using Central Composite Rotatable Design (CCRD) of RSM. The composition with highest desirability of 89 per centwas obtained for 6.34 per cent of inulin, 22.5 per cent, of low fat chhana, 243ppm of sucralose and 1.65mg lutein ester per 100g of the mix. The standardised product was analysed for its proximate composition which were, 1.22±0.25% fat, 9.26±0.66% protein and an energy value of 152±0.32kcal/g.Kulfi thus prepared had low calorie and was protein rich.

Keywords

• kulfi
• dietetic
• rsm
• inulin
• low fat chhana
• lutein ester
• sucralose