Development and evaluation of prebiotic enhanced Ragi Kulfi

Abstract:

The present study was undertaken to develop and evaluate a prebiotic-rich ragi kulfi by incorporating ragi (finger millet) and banana into a traditional kulfi formulation. Conventional kulfi, though popular, lacks functional health benefits and is generally high in sugar and fat. Ragi is nutritionally rich in dietary fiber, calcium, and bioactive compounds, while banana is a natural source of resistant starch and soluble fiber with prebiotic potential. The developed kulfi was analyzed for physico-chemical properties including moisture, fat, protein, total solids, ash, titratable acidity, and pH, along with rheological parameters such as melting rate, viscosity, and hardness. Sensory evaluation was carried out using a 9-point hedonic scale, and statistical analysis was performed using paired Student’s t-test. Results showed that the prebiotic ragi kulfi possessed acceptable physico-chemical and rheological characteristics with good structural stability. Sensory scores indicated no significant difference between the control and experimental samples, confirming good consumer acceptability. The study demonstrates that incorporation of ragi and banana enhances the nutritional and functional value of kulfi without compromising quality, indicating strong potential for its use as a functional frozen dairy dessert.