Advances in Life Sciences 5(20), Print : ISSN 2278-3849, 9491-9495, 2016
Preparation of Kulfi Supplemented with Water Chestnut Powder
PARTH TIWARI AND ANAMIKA DAS*
Warner School of Food and Dairy Technology, SHIATS, Allahabad
email: wsfdtshiats@gmail.com
ABSTRACT
The present investigation involved development of water
chestnut powder supplemented kulfi by partial addition of
different levels of water chestnut powder. Control of kulfi
sample control 12% milk fat and, 14 % sugar and 44%
total solid. During the preparation of kulfi, water chestnut
powder @ 1%, 2%, 3%, and 4% was added. Control
sample had no water chest nut powder .The treatments
were evaluated for various Organoleptic characteristic,
physco –chemical. Parameters After sensory evaluation
kulfi mix having 4% water chestnut powder was found to
have highest score for flavour and taste is 8.10, colour
and appearance in 8.14, body and texture score of 7.68 and
overall acceptability score of 7.84. The physico –chemical
analysis results shows that kulfi prepared with 4% water
chestnut powder had maximum Total solid % , fat%
,Protein% ,Carbohydrate% ,Ash% .of water chestnut
supplemented kulfi respectively.
Key words Kulfi, water chestnut powder, organoleptic
evaluation, compositional analysis.
Kulfi is a widely consumed traditional Indian frozen
dessert. Kulfi can act as a vehicle for delivering different
functional ingredients to a wide range of consumers.
Trapabispinosa Roxb. (Shinghara) has promising
therapeutic value because of the presence of various
phytoconstituents such as carbohydrates, minerals and
vitamins.Traditionally Kulfi is prepared by evaporating
sweetened and flavoured milk by slow heating with almost
continuous stirring to keep milk from sticking to the bottom
of the vessel until its volume is reduced by a half thus
concentrating the milk. It has a distinctive taste due to
caramelization of lactose and sugar during the lengthy
heating process. The semi-condensed mix is then frozen in
tightly sealed molds (often kulhars with their mouths sealed)
that are then submerged in ice mixed with salt to speed up
the freezing process. The ice/salt mix, along with its
submerged kulfi molds, is placed in earthen pots or matkas
that provide insulation from the external heat and slow down
the melting of ice. Kulfi prepared in this manner is usually
called the ‘Matka Kulfi’. Kulfi, thus prepared by slow
freezing, also renders a unique smooth mouth feel that is
devoid of water crystallization.
The western counterpart product ice cream are
whipped with air or overrun, kulfi contains no air; it is solid
dense frozen milk. It comes in various flavours, including
cream, rose, mango, cardamom, saffron (kesar or saffron),
and pistachio, the more traditional flavours, as well as newer
variations like apple, orange, strawberry, peanut, and
avocado. Due to its density, kulfi takes a longer time to melt
than Western ice-cream. Now in markets many type of kulfi
is available like rose kulfi, honey and almond kulfi,
chocholate kulfi, saffron kulfi etc. Kulfi, thus prepared by
slow freezing, also renders a unique smooth mouth feel
that is devoid of water crystallization. Kulfi is also served
with faloodeh (vermicelli noodles  made  from  starch).  In
some places, people make it at home and make their own
flavours. Kulfi is a frozen dairy product made by suitable
blending and processing of SMP and other milk products,
together with sugar and flavour, with or without stabilizer
or colour A typical compositional range for the components
used in kulfi mix is milk fat 10-16%, milk solids not fat 9-
12%, sucrose 9-12%, corn syrup solids 4-6%, stabilizers/
emulsifiers 0-0.5%, total solids 36-45%, and water 55-64%.
(Sharma and Hissaria, 2009)
Water chestnut or Singhara (TrapabispinosaRoxb.)
is very nutritional and beneficial for health. Singhara is a
fruits so in Vrat or fasting its flour is used for preparing
dishes. It can be eaten raw, boiled and as flour (after drying
and grinding). Singhara is used for treating diarrhoea,
dysentery, thyroid problem, swelling and bronchitis.
Singhara is rich in proteins, carbohydrates, vitamin B, C,
iron, calcium, magnesium, phosphorus, iodine and contains
no fat. It is natural antioxidant, prevents wrinkles, protects
from UV rays and helps to cure weakness. Keeping in
consideration the therapeutic and nutritional value of
shinghara powder, the present study was undertaken for
studying the feasibility of incorporation of water chestnut
powder in Kulfi .
MATERIAL AND METHODS
Procurements of raw material
The whole fresh milk was obtained from Allahabad.
Water chestnut powder and Sugar was collected from local
stores of Allahabad.
Preparation of Kulfi
Kulfi was prepared according to the method of Giri et
al., (2012) with certain manufacture frozen systematic flow
diagram for manufacturing of kulfi is presented below five
treatments were formulated T1 (kulfi mix with 1% water
chestnut powder) , T2 (kulfi mix with 2% water chestnut
powder) T3 (kulfi mix with 3% water chestnut powder) , T4
(kulfi mix with 4% water chestnut powder) .Kulfi was
manufactured as suggested by (Giri et al.,) was used with
slight modifications
9492 Advances in Life Sciences 5(20), 2016

Whole milk

Standardization of milk (6%fat, 9%SNF)

Pre-Heating (600C)

Addition of water chestnut powder

(0) (1%) (2%) (3%) (4%)

(T0) (T1) (T2) (T3) (T4)

Concentration of milk (2:1)

Addition of Sugar (14%)

Cooling of mix (30oC)

Filling into mould

Hardening (Deep freezer cabinet, -20o C)

Kulfi
Flow chart for preparation of Kulfi supplemented with water chestnut powder

Organoleptic evaluation supplemented with water chestnut powder was determined

Kulfi supplemented with water chestnut powder were
served to panel members consisting of 6 trained panellist
using 9-point hedonic scale ( Amerine et al., 1965).
Physico- chemical Analysis
The Kulfi was analysed for total solids, fat, protein,
carbohydrate, ash and titratable acidity. Total solids of Kulfi
by gravimetrically as per the procedure for milk laid down
in IS 2802,1964.The fat percentage of kulfi supplemented
with water chestnut powder was determined as per procedure
laid down in IS:1166-1973.Determination of protein was done
as per the procedure suggested by Maneffee and Overman
(1940).Determination of carbohydrate was done according
to SP:18, Part XI, 1981).Determination of ash content was

Fig 1. Average score of flavour and taste in control and water chestnut powder supplemented kulfi
 TIWARI and DAS, Preparation of Kulfi Supplemented with Water Chestnut Powder 9493

Fig 2. Average score of colour and appearance in control and water chestnut powder supplemented kulfi.

done as per the procedure laid down in IS: 5962-
1970.Determination of titratable acidity was done according
to IS:1166-1973.Determination of Antioxidant properties
by Determination of melting rate in by Giri el at.(2012).
Statistical analysis
The data obtained were statistically analyzed by MS
Excel software.
RESULTS AND DISCUSSION
Effect of different levels of water chestnut powder on
flavour and taste of Kulfi
The flavour and taste score of Kulfi was significantly
different for different treatments. The highest flavour and
taste score for Kulfi prepared with the optimized percentage
(4%) was found to be 8.10. It was revealed from the study
that the kulfi supplemented with higher percentage of water
chestnut powder produced good flavour and taste of kulfi.
The average score of flavour and taste in control and water
chestnut powder supplemented Kulfi is graphically
represented in Fig 1.
Effect of different levels of water chestnut powder on
colour and appearance of Kulfi
The colour and appearance score of Kulfi was
significantly different for different treatments. The highest
colour and appearance score for Kulfi prepared with the
optimized percentage (8.14) was found to be 8.14. It was

Fig 3. Average score of body and texture in control and water chestnut powder supplemented kulfi
9494 Advances in Life Sciences 5(20), 2016
Fig 4. Average score of overall acceptability in control and water chestnut powder supplemented kulfi
revealed from the study that the supplemented kulfi with
higher percentage of water chestnut powder produced good
colour and appearance of kulfi. The average score of colour
and appearance in control and water chestnut powder
supplemented Kulfi is graphically represented in Fig 2.
Effect of different levels of water chestnut powder on
body and texture of Kulfi
The body and texture score of Kulfi was significantly
different for different treatments. The highest body and
texture score for Kulfi prepared with the optimized
percentage (4%) was found to be 7.68. It was revealed from
the study that the supplemented kulfi with higher
percentage of water chestnut powder produced good body
and texture of kulfi. The average score of body and texture
in control and water chestnut powder supplemented Kulfi
is graphically represented in Fig 3.
Effect of different levels of water chestnut powder on
overall acceptability of kulfi
The overall acceptability score of Kulfi was
significantly different for different treatments. The highest
overall acceptability score for Kulfi prepared with the
optimized percentage (4%) was found to be 7.94. It was
revealed from the study that the supplemented kulfi with
higher ratio of water chestnut powder produced good overall
acceptability of kulfi. The average score of overall
acceptability in control and water chestnut powder
supplemented Kulfi is graphically represented in Fig 4.
Physiochemical analysis of water chestnut powder
supplemented kulfi
Total Solids
The highest mean value for total solids percentage in
water chestnut powder supplemented Kulfi (52) was
obtained from the treatment T4 followed by T3 (50), T2 (48)
and T1 (46). The minimum value (44) was obtained in T0.
There were significant differences found among the
treatments. Singh et al. (2014) had investigated to suggest
the best level of SNF for Kulfi making. He reported that
sensory score of Kulfi increased with increase in the SNF
content of milk.
Fat
The highest mean value for fat percentage in water
chestnut powder supplemented Kulfi (12.38) was obtained
from the treatment T4 followed by T3 (12.27) , T2 (12.17) and
T1 (12.08). The minimum value (12) was obtained in T0. There
were significant differences found among the treatments.
Protein
The highest mean value for protein percentage in
water chestnut powder supplemented Kulfi (7.43) was
obtained from the treatment T4 followed by T3 (7.32) , T2
(7.21) and T1 (7.10). The minimum value (6.9) was obtained
in T0. There were significant differences found among the
treatments.
Carbohydrate
The highest mean value for carbohydrate percentage
in water chestnut powder supplemented Kulfi (30.44) was
obtained from the treatment T4 followed by T3 (28.75) , T2
(27.04) and T1 (25.33). The minimum value (25.70) was
obtained in T0. There were significant differences found
among the treatments.
Ash
The highest mean value for ash percentage in
water chestnut powder supplemented Kulfi (1.74) was
obtained from the treatment T4 followed by T3 (1.65), T2
(1.57) and T1 (1.4). The minimum value (1.4) was obtained in
T0. There were significant differences found among the
treatments.
 TIWARI and DAS, Preparation of Kulfi Supplemented with Water Chestnut Powder
Titratable acidity
The value for titratable acidity(expressed in terms of
lactic acid) was found to be 0.18% for T4 treatment whereas
it was 0.19% in case of T3. Titratable acidity for T1 and
T2was 0.21% and 0.20%lactic caid respectively. For control
samples the titratable acidity was found to be 0.22% lactic
acid. There were significant difference among all the
treatments for titratable acidity.
Total Antioxidant capacity
The highest mean value for total antioxidant
capacity(expressed as mg Ascorbic Acid/100 gm kulfi) in
water chestnut powder supplemented Kulfi (41.98) was
obtained from the treatment T4 followed by T3 (40.69) , T2
(38.85)and T1 (36.52). The maximum score (35.38) was
obtained in T0. There were significant differences found
among the treatments.
Melting Resistance
The highest mean value for melting resistance (min.)
in water chestnut powder supplemented Kulfi (28.40) was
obtained from the treatment T4 followed by T3 (26) , T2
(23.05)and T1 (20.40). The maximum score (17.40) was
obtained in T0. There were significant differences found
among the treatments.
CONCLUSION
The results obtained during the present investigation
shows that kulfi can be successfully prepared by using
whole milk and water chestnut powder in the percentage
of 4% which was best in Organoleptic evaluation. The
results obtained in the present investigation shows that
kulfi can be successfully prepared by incorporation of 4%
water chestnut powder. The level of water chestnut powder
9495
was optimized on the basis of organoleptic evaluation. The
optimized product had higher protein content, higher
mineral content, had more antioxidant activity and showed
increased melting time.
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Received on 17-10-2016 Accepted on 22-10-2016