Preparation of kulfis from admixtures of partially deoiled groundnut meal and milk/milk powders and their chemical, microbiological and sensory qualities

The three types of dry kulfi blends were prepared from partially deoiled groundnut meal (PDGM), stabilizers and salts (B1); PDGM, whole milk powder, stabilizers and salts (B2); and PDGM, skim milk power, stabilizers and salts (B3). The three types of kulfi, designated K1, K2 and K3 were made from B1, B2 and B3 respectively and compared with the control kulfi (Kc) for their average chemical composition, physico-chemical properties and microbiological quality. Comparative appraisal of the sensory scores showed significantly higher scores of Kc than K1, K2 and K3, for colour and appearance, flavour and overall acceptability but K1 had the highest body and texture scores.