European Journal of Nutrition & Food Safety

Aims: The study aims to develop and standardize the process technology for kulfi enriched with coconut kernel extract and whey protein powder. It focuses on evaluating sensory attributes like body and texture, flavour, colour and appearance and overall acceptability. The objective is to optimize ingredient levels to enhance nutritional value while maintaining traditional appeal.

Study Design: The study follows experimental research and performed in a laboratory to develop and standardize kulfi enriched with coconut kernel extract, whey protein powder. The optimized formulation will be selected based on sensory scores to ensure the best combination of nutritional value and consumer acceptability.

Place and Duration of Study: This research was conducted at Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli Maharashtra, India, during 2022-23.

Methodology: Kulfi was developed using various combinations of Condensed Buffalo Milk (CBM), Coconut Kernel Extract (CKE) and Whey Protein Powder (WPP) to achieve the desired quality attributes. The formulations included three different ratios of CBM to CKE: 80:20, 70:30 and 60:40. Sugar was added at 12% of the final volume of the unsweetened milk and extract mixture, while fresh cream was incorporated at 14% of the same volume to enhance the richness and texture of the product. WPP was included at levels of 3%, 6% and 9% (w/w) to improve the nutritional composition and textural characteristics of Kulfi. All treatments were evaluated for sensory attributes, including color and appearance, body and texture, flavor and overall acceptability, using the 9-point Hedonic scale. The research was conducted with five replications.

Results: The investigation revealed that Kulfi formulations blended with Coconut Kernel Extract (CKE) and enriched with 6% Whey Protein Powder (WPP) achieved the highest scores for overall acceptability. These scores were observed across all three blend ratios of Condensed Buffalo Milk (CBM) to Coconut Kernel Extract (CKE), with values of 8.3 for (80:20), 8.4 for (70:30) and 8.6 for (60:40) on the 9-point Hedonic scale. In contrast, the lowest overall acceptability scores were recorded for formulations enriched with 3% WPP, with corresponding values of 7.7 for (80:20), 8.1 for (70:30) and 8.1 for (60:40). These results indicate that the inclusion of 6% WPP contributed to enhanced sensory attributes, particularly in terms of body texture and flavor, whereas formulations with 3% WPP exhibited relatively lower acceptability.

Conclusion: The study demonstrated that the incorporation of Coconut Kernel Extract (CKE) and Whey Protein Powder (WPP) significantly influenced the sensory attributes of Kulfi. Among the various formulations, Kulfi enriched with 6% WPP achieved the highest overall acceptability score.