Vol. 8, Special Issue 9, Part K (2024)

The present investigation was conducted at Section of Animal Husbandry and Dairy Science, College of Agriculture, Nagpur (Dr. PDKV, Akola) during 2023-2024. An effort was made to determine the optimum level of crushed dried mahua flowers in the preparation of Kulfi, with an objective to evaluate the product by sensory quality. The present study was carried out with five treatments including control T₁ and Kulfi prepared from condensed milk with different levels of crushed dried mahua flowers i.e. 8.0%, 10%, 12% and 14% in treatment T_2, T_3, T₄ and T₅, respectively. The results showed that, the mean score of flavour of Kulfi in treatment T₅ was highest (8.4) and lowest was recorded in T₁ (6.6). The mean score for body and texture of kulfi was highest in T₅ (8.4) and lowest in T₁ (6.4). In terms of colour and appearances, the highest score was recorded in T₅ (8.4) and lowest in T₁ (6.6). The highest overall acceptability score was recorded in T₅ (7.8) over other treatments This superiority was found due to the addition of 14% crushed dried mahua in Kulfi. It is concluded that, Kulfi of acceptable quality can be prepared by adding 14% crushed dried mahua flowers. It was inferred that, sensory quality of treatment T₅ was good T₁, T₂, T₃ and T₄ which were fair in quality.