The present study aims to develop the fibre enriched kulfi with inulin. Frozen dessert (kulfi) was prepared from milk, sugar, khoa and inulin at the levels of (2 per cent, 4 per cent and 6 per cent). The inclusion level of inulin was standardized based on sensory evaluation. The developed fibre enriched kulfi was analyzed for physico-chemical properties and proximate composition such as moisture, fat, carbohydrates, protein, fibre and ash. Sensory evaluation revealed that sample T2 contain 4 per cent inulin sample was superior among all the samples. From the present investigation, it was concluded that frozen dessert (kulfi) prepared with inulin at the level of 4% having good sensory quality attributes and nutritional quality.

Kulfi, Fibre, Inulin, Fibre enriched kulfi, Organoleptic qualities, Proximate composition

Since inulin has been made available as an ingredient for use in the food business, it has been employed in a wide range of food products for both its technological and nutritional advantages, incorporation of these into frozen dessert (kulfi) will add health benefits. As consumption of kulfi is becoming popular worldwide, this kind of kulfi will supply essential nutrition as well as health benefits. Fibre content of developed fibre enriched kulfi were significantly higher than control kulfi.

Yogeshwari R., Sivakumar G.M., Ayyavoo Preamnath Manoharan and Geetha P. (2022). Development of Fibre Enriched Kulfi. Biological Forum – An International Journal, 14(4a): 530-534.