Advances in Research

The present study was undertaken to analyse the physico chemical properties and cost of production of high-quality Kulfi enriched with date paste (Phoenix dactylifera L.) and nutmeg, targeting the development of a functional, nutritious, and consumer-acceptable frozen dairy dessert. The experiment was conducted using a Completely Randomized Design (CRD) with five treatments and four replications each. The study was conducted at the Department of Animal Husbandry and Dairy Science, Dr. Sharadchandra Pawar College of Agriculture, Baramati, affiliated with MPKV, Rahuri, during the academic year 2023 to 2025. Kulfi was prepared by incorporating date paste at levels of 0, 15, 20, 25, and 30 per cent, designated as treatments T₀, T₁, T₂, T₃, and T₄, respectively, into a standardized kulfi mix along with a constant level of nutmeg i.e. 0.15%. The experimental products were evaluated for physico chemical properties by a using standard analysis protocols for fat, protein, total solids, moisture, titratable acidity, pH and ash. Among the five treatments, Kulfi with 25 per cent date paste (T₃) recorded the highest scores for all sensory parameters, with an overall acceptability of 8.78. Physico-chemical analysis of T₃ revealed improved nutritional composition: fat 8.14%, protein 6.91%, total solids 41.62%, ash 1.74%, and pH 6.68.  Cost analysis revealed T₃ to be the most viable formulation, with a production cost of ₹198.50 per kg, offering a balance of enhanced nutrition and economic feasibility. Thus, Kulfi enriched with 25 per cent date paste and nutmeg was found to be superior in terms of nutritional profile and cost, highlighting its potential as a functional frozen dairy product for commercial production.