Author(s):

Shiv Bhushan Singh and John David

Abstract: In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. The present investigation was made with an attempt to develop a pistachio flavoured banana kulfi by partial addition of different levels of banana pulp, and thereafter evaluate the effect of addition of pistachio and banana pulp on nutritional quality. For control (T₀), kulfi mix was standardized to 10% milk fat, 15% sugar, 2% pistachio powder & 0.2% stabilizers and treatment (T₁) was standardized to 10% fat, 15% sugar, 2% pistachio powder, 0.2% stabilizer and partial addition of banana pulp 5%, (T₂) was standardized to 10% fat, 15% sugar, 2% pistachio powder, 0.2% stabilizer and banana pulp 10% & (T₃) was standardized to 10% fat, 15% sugar, 2% pistachio powder, 0.2% stabilizer and partial addition of banana pulp 15%. In the kulfi samples of different treatments and control, the chemical analysis (total solids, fat, protein, carbohydrate and ash) was done for estimating its nutritional contents. And also the organoleptic characteristic like (flavour and taste, body and texture, colour and appearance, melting resistance and overall acceptability) was evaluated by trained panellist using 9 point hedonic scale. The highest value was observed in treatment (T₃) containing 15% level of Banana pulp.

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