Comparative Experimental and Organoleptic Study on Raw Material form Selection of Carrot for the Preparation of Carrot Kulfi
Khomane V. B. *
Mahatma Phule Krishi Vidyapeeth Rahuri, Maharashtra, India.
Kamble D. K.
Department of Animal Husbandry and Dairy Science, Mahatma Phule Krishi Vidyapeeth Rahuri, Maharashtra, India.
Khobragade S. P.
Mahatma Phule Krishi Vidyapeeth Rahuri, Maharashtra, India.
Patil B.D.
Mahatma Phule Krishi Vidyapeeth Rahuri, Maharashtra, India.
Bhalerao B. M.
Division of Soil Science, RCSM College of Agriculture Kolhapur, Maharashtra, India.
*Author to whom correspondence should be addressed.
Abstract
Kulfi known by variations such as qulfi, kulfa, and kulphy. It is similar to ice cream in appearance and taste but is denser and creamier. Carrot contains high per cent of carotenoids, fiber, vitamins, antioxidants and other essential nutrients. Considering the nutritional importance and health benefits of carrot, it was planned to optimize the process for production of kulfi blended with carrot (Daucus carrota). Initially two different types of carrot viz., Orange and Red carrot was studied and red carrot was selected on the basis of sensory evaluation for further study. Carrot was added in six different forms viz. Raw carrot with core (CF1), Raw carrot without core (CF2), Cooked carrot in water without core (CF3), Steam cooked carrot without core (CF4), Raw carrot shreds (CF5), Carrot juice (CF6). On the basis of sensory evaluation it was found that the kulfi prepared by addition of steam cooked carrot without core (CF4) had obtained maximum scored among other six forms under study and this selected form had scored 8.43, 8.40, 8.70 and 8.51 for colour and appearance, Body and texture, Flavour and overall acceptability respectively.
Keywords: Kulfi, carrot, sensory evaluation, raw