Effect of incorporation of dietary fibers on reduced calorie kulfi containing whey protein concentrate

To improve the dietary value of kulfi, 50% of the sugar was replaced by stevia (at 0.05%), 3.0% whey protein concentrate (WPC) was added along with 0.5 and 1.0% dietary fiber pectin and wheat bran (WB). As the level of pectin and WB addition increased the specific gravity increased and freezing point decreased. At 1.0% pectin and WB addition the melting rate decreased and at 1.0% pectin and 0.5 and 1.0% WB addition there was a significant increase in hardness. Based on sensory analysis, kulfi with 0.5% added pectin was judged to be at par with the control.