Vol. 7, Issue 11, Part B (2025)

Numerous international communities and research entities have demonstrated considerable interest in the development of an enhanced kulfi formulation, enriched with elevated levels of nutrients and bioactive compounds. Experimental trials were conducted incorporating peach pulp, banana pulp, pistachio powder, probiotic strains, and mango-flavored camel milk powder to improve the color, flavor profile, and therapeutic properties of kulfi. Various formulations were evaluated, including banana pulp at concentrations of 5%, 10%, and 15%; pistachio powder at 2%; mango pulp at 10%, 15%, and 20%; probiotic cultures; peach pulp at 5%, 10%, 15%, and 20%; camel milk powder; and Amaranthus to skimmed milk powder (SMP) ratios of 25:75, 50:50, 75:25, 100:0, and 0:100. These variations were subjected to comprehensive physicochemical and sensory analyses across multiple research centers to identify the optimal formulation. The final optimized kulfi composition comprised 15% banana pulp, 15% peach pulp, 15% mango pulp, and 3% mixed probiotic cultures (Lactobacillus acidophilus and Lactobacillus casei in a 1:1 ratio), with an Amaranthus: SMP ratio of 25:75. This formulation exhibited superior performance relative to other variants. The integration of fortified ingredients, such as kulfi enhanced with antioxidant activity and total phenolic content, as well as malted quinoa-enriched kulfi with increased polyphenol and antioxidant levels, highlights the potential for creating nutritionally superior frozen desserts. The resultant products demonstrated significant improvements in nutritional quality while preserving the characteristic sensory attributes of traditional locally sourced kulfi.