International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:2, February, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(2): 1300-1309

Effect of Condensation Method on Quality Attribute of Kulfi
Kiran Nagajjanavar1, Menon Rekha Ravindra2, M. Manjunatha2, B. Surendra Nath2 and B.V. Balasubramanyam2
1College of Horticulture, Sirsi- 581401
2SRS of ICAR-NDRI, Bangalore- 560030
*Corresponding author

Condensation is cumulative process for the total solid by evaporating the water content in the product. The method of condensation varies with product to product preparation or by the facility of the processing plant. The three type of condensation  methods like open pan condensation, vacuum pan condensation and combination of vacuum pan and open pan methods were used to condense the pre standardized milk (5% fat and 8% SNF) up to two folds, followed by the addition of 13% sugar for preparation of the kulfi mix. Simultaneously mix was cooled to ambient temperature with continuous agitation to avoid the separation of the cream layer. The freezing of kulfi was completed by immersion freezing in liquid brine solution. The effect of the condensation method on freezing time, melting rate, hardness and sensory attribute of the kulfi was measured. The open pan condensation method was ascertained better in maintaining the body and texture, colour and melting rate of kulfi as compare to other methods.

Keywords: Condensation, Freezing, Kulfi

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How to cite this article:

Kiran Nagajjanavar, Menon Rekha Ravindra, M. Manjunatha, B. Surendra Nath and B.V. Balasubramanyam. 2017. Effect of Condensation Method on Quality Attribute of Kulfi.Int.J.Curr.Microbiol.App.Sci. 6(2): 1300-1309. doi:
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