Vol. 8, Issue 11, Part N (2024)

A laboratory experiment was conducted at the Horticultural Processing Laboratory, College of Horticulture and Research Station (IGKV), Jagdalpur, Chhattisgarh, during the year 2021-22. The physico-chemical traits of fruit are very important in the development of quality products. The pulp concentrations used to make kulfi were 0 (T₁), 5 (T₂), 10 (T₃), 15 (T₄), 20 (T₅), 25 (T₆), 30 (T₇), 35 (T₈), and 40 (T₉) per cent. The experiment consisted of nine treatments and three replications under completely randomized design. During the storage period of 60 days, the physico-chemical properties and sensory qualities of custard apple pulp kulfi were evaluated at every 10 days interval. Physico-chemical properties and sensory parameters of stored kulfi were analysed. The highest pH, lowest acidity, TSS, ascorbic acid, total sugar, reducing sugar, non-reducing sugar, and phenol contents were recorded in T₁ with 0% pulp (control) followed by 5% custard apple pulp (T₂), and the lowest pH, highest acidity, TSS, ascorbic acid, total sugar, reducing sugar, non-reducing sugar, and phenol contents were recorded in T₉ with 40% pulp. Organoleptic characteristics showed that, among all treatments, kulfi with 15% pulp had the highest mean score for overall quality of all sensory parameters, including colour, texture, flavour, taste, and overall acceptability. There was a continuous decline in the sensory parameters of kulfi with increasing storage period.