Development and quality assessment of herbal kulfi prepared with different levels of Giloy juice

The demand for functional meals has increased as a result of the higher trend in nutritional and health consciousness that been seen new millennium. goal current experiment was to construct herbal kulfi made with various amounts Giloy juice by adding small each, then determine how affected its quality. For control T0, mix standardised contain 12% fat, 10% sugar, 0.3% stabilizing agent, yielding 41.56% total solids. In experimental, Treatment T1 95:05 milk T2 90:10 T3 85:15 agent. To establish Nutritional makeup, chemical analysis varieties were performed on samples from several experimental treatments (Protein, pH, Fat, Total Solids, Titratable acidity, carbohydrate, ash). Additionally, trained panellists evaluated organoleptic qualities using 9-point hedonic scale (Flavour Taste, body texture, melting resistance, colour appearance). highest value observed treatment containing (90:10). microbiological analysis, best selected minimum SPC (Standard Plate Count) Coli form test.