Development and Optimization of Functional Kulfi Enriched with Whey Protein Concentrate, Fructo-oligosaccharides, and Kokum Extract

Abstract

Aims: The present study aimed to develop and evaluate a functional kulfi enriched with whey protein concentrate (WPC), fructo-oligosaccharides (FOS), and kokum extract to enhance nutritional value, functional properties, sensory quality, and storage stability. Study Design: Development of functional kulfi enriched with selected functional ingredients and evaluation of physicochemical, sensory, rheological, and microbiological characteristics. Place and Duration of Study: The study was carried out at the Department of Dairy Technology, Dairy Science College, Bengaluru, Karnataka, India, during the period from December 2024 to December 2025. Methodology: Standardized milk containing 3.5% fat and 8.5% solids-not-fat (SNF) was concentrated to a 2:1 ratio by heating. Whey protein concentrate (1, 2, or 3%) was incorporated to enhance protein content and functionality. Sugar was partially replaced with fructo-oligosaccharides (FOS) at ratios of 25:75, 50:50, or 75:25. Elaichi powder (0.2%) and sodium alginate (0.25%) were added for flavour and stabilization. The mixture was cooled to 30°C, followed by addition of kokum extract at 6, 7, or 8%. The mix was poured into 50 ml kulfi moulds, frozen at −20°C, packaged in LDPE pouches, and stored at −20°C for analysis. Results: The optimized kulfi (2% WPC, 50:50 sugar-to-FOS ratio, 6% kokum extract) showed high sensory acceptability with about 5.6% fat and 6.12% protein. During storage, acidity increased from 0.272% on 0th to 0.285% on 40th day. Viscosity increased from 160.33 cP to 176.00 cP. Water activity decreased from 0.912 to 0.897, and lightness (L*) decreased from 62.10 to 60.85. Standard plate count of 3.94 on 0th day to 4.06 cfu/g on 40th day, No coliforms were detected, while yeast and mould counts increased from 1.2 × 10¹ CFU/g to 2.6 × 10¹ CFU/g within acceptable limits. Conclusion: The developed functional kulfi showed improved nutrition, desirable sensory quality, and good storage stability, indicating strong potential as a health-oriented value-added frozen dairy dessert.