International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064

Downloads: 135 | Views: 181

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 [2]

Abstract: 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

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