Downloads: 135 | Monthly Hits: ⮙1
Research Paper | Nutrition Science | India | Volume 6 Issue 1, January 2017
Effect of Incorporating Different Amounts of Chia to Develop a Nutritious Kulfi
Syeda Shaista Fathima, Shruti Kabra
Kulfi is a popular frozen Indian dessert which is made of dairy products consumed by all age groups. The present study was an effort in the direction of producing a nutritious kulfi suitable for all age groups. To enhance the nutritive value of kulfi chia seeds were added, thus raising its fibre, calcium, iron and omega-3 fatty acid content. Kulfi is made with 1.2 %, 3 %, 4.5 %, 6 %, 7.5 %, 9 % of chia seed flour. The nutritive values were calculated where energy and protein content does not change much but the fibre and iron content raised with the increase in the chia flour content of the product. The fibre content of basic, var-1, var-2, var-3, var-4, var-5 & var-6 is 0.1mg, 0.7mg, 1.3mg, 2mg, 3mg, 3mg, 4mg and iron content is 1mg, 1.02mg, 1.05mg, 1.68mg, 2mg, 2.68mg, 3mg respectively Basic and six variations were standardized and subjected to sensory analysis. The result was statistically analyzed. Kulfi made with 6 % chia seed flour was more accepted than others based on all organoleptic properties. The selected variation was subjected for nutrient analysis (fibre & protein). Replacement of chia flour to custard improved protein content to 1.81gms more than basic and fibre content 3.68gms more than basic. Hence this study suggest that effect of incorporating different amounts of chia seed powder develops a nutritious kulfi.
Keywords: Chia seeds, Kulfi
Edition: Volume 6 Issue 1, January 2017
Pages: 1411 - 1413
How to Cite this Article?
Syeda Shaista Fathima, Shruti Kabra, "Effect of Incorporating Different Amounts of Chia to Develop a Nutritious Kulfi", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20164326, Volume 6 Issue 1, January 2017, 1411 - 1413
Similar Articles with Keyword 'seeds'
Impact of Family Income on Physical Status, Dietary Pattern and Nutrient intake among Urban and Rural Adolescent
Dr. Zanvar Varsha, Bhoyar Archana
Optimization of Roasted Linseed Powder (RLSP) Incorporated Dalia Porridge Food Using Response Surface Methodology
S. Parameshwari, P. Nazni