论文信息 - Effect of incorporating whey protein concentrate into stevia‐sweetened Kulfi on physicochemical and sensory properties

Effect of incorporating whey protein concentrate into stevia‐sweetened Kulfi on physicochemical and sensory properties

In 50% sugar replaced with 0.05% stevia-added Kulfi, whey protein concentrate (WPC) at 0, 2, 3 and 4% levels were separately incorporated. Increase in WPC level resulted in significant (P < 0.05) decrease in freezing point, melting rate, hardness and moisture percentage and significant (P < 0.05) increase in specific gravity, protein percentage and total calorie content in the product. Among 0, 2, 3 and 4% WPC-added Kulfi, 3% WPC-added Kulfi was adjudged as best by a panel of judges. Above 3% WPC addition, the product was very soft and possessed undesirable whey flavour.

Ramesh | A. Giri | H. G. R. Rao

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