№ files_lp_3_process_9_53708
Experimental dairy science study evaluating different physical forms of carrot incorporation in kulfi production through sensory analysis to determine the most acceptable formulation.
Year: 2024-25
Institution: Department of Animal Husbandry and Dairy Science, Mahatma Phule Krushi Vidyapeeth, Rahuri
Location: Rahuri, India
Type of document: Experimental research article
Subject: Dairy technology and product development
Product studied: Carrot kulfi
Raw materials: Cow milk, carrot (Daucus carrota), cane sugar, cream, sodium alginate
Carrot varieties evaluated: Orange carrot and Red carrot
Experimental treatments: CF1 (Raw carrot with core), CF2 (Raw carrot without core), CF3 (Cooked carrot in water without core), CF4 (Steam cooked carrot without core), CF5 (Raw carrot shreds), CF6 (Carrot juice)
Method of evaluation: Sensory evaluation
Selected treatment: CF4 (Steam cooked carrot without core)
Overall acceptability score: 8.51
Milk fat standardization: 5 percent
Milk production context: India annual milk output 248 million tonnes (2024-25)
Keywords: Kulfi, Carrot, Sensory evaluation, Raw
Price: 8 / 10 USD
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