680 VIKRAM ET AL Environment & Ecology 30 (3A) : 680—682, July—September 2012 Effect of Refined Wheat Flour Ratios on Kulfi Preparation BALAJI VIKRAM 1* , MAN BIHARI 2 , V. M. PRASAD 1 AND SURYA NARAYAN 3 1 Department of Horticulture,Sam Higginbottome Institute of Agriculture Technology & Sciences Allahabad 211001, India 2 N.A.D.P., Government of Bihar, Patna, India 3 Department of Horticulture K.A.P.G. College, Allahabad, India E-mail : balaji.vikram55@gmail.com (Received 08/02/2012 ; Accepted 09/04/2012) Abstract The research was conducted to prepare kulfi by using refined wheat flour as a binder and studying it’s sensory and physico-chemical properties. The experiment was replicated five times and the data obtained during investigation was statistically analyzed by using analysis of variance (ANOVA) and critical differ- ence (CD) techniques. Refined wheat flour was added in kulfi in 1, 2 and 3% which served as T 1 , T 2 and T 3 respectively. The quality of kulfi was comparable to that of the kulfi prepared from milk standardized to 4.5% fat and 8.5% SNF with no percent of refined wheat flour. Sensory evaluation of prepared kulfi was carried out using the nine point hedonic scale. The three percent refined wheat flour in kulfi, as a binder was found to be the best in terms of flavor and taste, body and texture and overall acceptability. The other treatments also yielded acceptable kulfi. The prepared kulfi is a product of high protein, high carbohydrate so it can suggested in the diets of pregnant women, lactating mother, malnourished children, athletes and patient of burn, fever particularly tuberculosis and several other diseases. Key words : Wheat Flour, Kulfi, Fat, Protein, Total solids. Kulfi is an indigenous frozen milk product. The method of manufacture of kulfi varies widely. The conventional method of kulfi making consists of boil- ing of milk, addition of sugar, concentration of milk to 2 : 1 level and addition of khoa, malai, flavor to the concentrated cooled milk. It is a counterpart to west- ern product ice cream. Food historians say that kulfi was originally derived from Persian dessert and was brought to India by mughal emperors. Kulfi is inher- ently good source of nutrition as it is a milk product. It can be a good carrier of value added ingredients Table 1. Average fat percentage of control and exprimental kulfi sample. No.of repli- cants T 0 T 1 T 2 T 4 1 7.77 7.72 7.70 7.60 2 7.77 7.75 7.66 7.60 3 7.80 7.72 7.66 7.63 4 7.82 7.77 7.71 7.65 5 7.79 7.74 7.68 7.62 Total 38.95 38.7 38.4 38.1 Average 7.79 7.74 7.68 7.62 Range 7.77—7.82 7.72—7.75 7.66—7.71 7.60—7.65 Table 2. Average protein percentage of control and experi- mental kulfi samples. No. of replicate T 0 T 1 T 2 T 3 1 5.91 5.85 5.82 5.79 2 5.88 5.87 5.78 5.75 3 5.91 5.82 5.79 5.74 4 5.87 5.84 5.81 5.76 5 5.88 5.87 5.80 5.76 Total 29.45 29.25 29 28.8 Average 5.89 5.85 5.80 5.76 Range 5.87—5.91 5.82—5.87 5.78—5.82 5.74—5.79 including nutrients and nutraceuticals (1). Warner (2) stated that kulfi has been known in India for many decades. During the past 40 years or more, a product made in hand freezer and offered for sale on the streets has come rather well known during the hot season. The quality of kulfi is determined by its present raw material, composition, body and texture, flavoring and coloring, processing and storage. The dairy prod- ucts, which have originated in India, are called indig- enous dairy products (3). The products can be broadly classified into khoa based and channa based.