About this document
Kulfi Enhanced with Water Chestnut Powder by Anamika Das is a document available to read on EtoBox.
This document describes a study on developing kulfi (frozen dairy dessert) supplemented with different levels of water chestnut powder. Kulfi samples were prepared with 0%, 1%, 2%, 3%, and 4% water chestnut powder. The samples were evaluated for organoleptic and physicochemical properties. Sensory evaluation found the 4% water chestnut powder kulfi received the highest scores for flavor, taste, color, appearance, body, texture and overall acceptability. Compositional analysis also showed the 4% sample had t
- Author
- Anamika Das
- Language
- EN