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

Abstract

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, along with the production cost. The primary objective is to optimize the levels of these ingredients to enhance the nutritional, sensory and economic value of the kulfi while preserving its traditional appeal. Study Design: The study focuses on developing and standardizing a kulfi blended with coconut kernel extract, whey protein powder and date pulp. It aims to optimize these ingredients to enhance key sensory attributes colour and appearance, body and texture, flavour and overall acceptability while maintaining the traditional qualities of kulfi. The research also evaluates the production cost to determine the economic viability for commercial-scale manufacturing. Methodology: A comprehensive study optimized kulfi quality by blending condensed buffalo milk and coconut kernel extract in three ratios (80:20, 70:30, 60:40) with a fixed 6% whey protein powder and varying date pulp levels (6%, 8%, 10%). Sugar (12%) and fresh cream (14%) were added to each base mixture, creating nine treatment combinations. Sensory evaluation using a 9-point Hedonic scale assessed colour and appearance, body and texture, flavour and overall acceptability. Production costs were also analysed. The experiment included five replications for statistical reliability. Results: Kulfi formulations prepared with blends of condensed buffalo milk and coconut kernel extract in proportions of 80:20, 70:30 and 60:40 enriched with 6% whey protein powder and 8% date pulp (T1D2, T2D2, T3D2), received the highest overall acceptability scores of 8.58, 8.60 and 8.76 respectively. Lower scores, ranging from 7.82 to 8.36, were recorded for the same blends with only 6% date pulp (T1D1, T2D1, T3D1). The highest production cost (Rs. 275.20/kg) was observed in T3D3, which included 10% date pulp in the 60:40 blend, followed by T3D2 (Rs. 273.40/kg). The lowest cost was noted in T1D1 (Rs. 240.40/kg), using an 80:20 blend with 6% date pulp. Conclusion: The kulfi prepared with a blend of condensed buffalo milk and coconut kernel extract, enriched with 6% whey protein powder and 8% date pulp, showed the highest overall acceptability. Moderate inclusion of date pulp (8%) offered a balance between sensory quality and production cost.