Development and quality characteristics of functional <i>Kulfi</i> fortified with microencapsulated betalains
Navneet Kaur, Amandeep Kaur, Kandi Sridhar, Minaxi Sharma, Tajendra Pal Singh, Shiv Kumar
Abstract
Summary Fruit and vegetable waste valorisation has opened opportunities for the utilisation of food waste for extraction and development of valuable functional foods. Therefore, the study was designed to develop a functional Kulfi fortified with encapsulated betalains extracted from red beetroot ( Beta vulgaris L.) pomace. Moreover, fortified functional Kulfi samples were studied for physico‐chemical, antioxidant, microbiological and sensory analyses. Fortified functional Kulfi reported the higher antioxidant activity (64.88% and 75.27%) with reduced melting rate (1.84 mL min −1 and 2.08 mL min −1 ) and microbial profile (3.77 log CFU g −1 and 3.14 log CFU g −1 ) compared with control. Sensory analysis showed a no significant ( P > 0.05) impact on the overall acceptability of functional Kulfi (7.25) compared with the commercial Kulfi (7.20), which was further confirmed by a bi‐plot of principal component analysis. Overall, the encapsulated betalains improved the quality characteristics of functional Kulfi and could be used for the development of frozen dairy products.