Studies on Sensory Attributes and Cost of Production of Kulfi Blended with Coconut (Cocos nucifera L.) Kernel Extract and Enriched with Whey Protein Powder and Date (Phoenix dactylifera L.) Pulp
Sneha H. Terde, V.S. Dandekar, V. N. Patil, N. N. Prasade, A. J. Mayekar, V. B. Kadav, S. S. Ramod & Swapnil M. Bagul · Journal of Advances in Biology & Biotechnology · 2025
Aims: The study aims to develop and standardize a process for preparing kulfi enriched with coconut kernel extract, whey protein powder and date pulp. It focuses on evaluating sensory attributes such as colour and appearance, body and texture, flavour and overall acceptability, a...
Open access
Research Article
10.9734/jabb/2025/v28i62373