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Soy protein is distinctive among the plant based pr oteins associated with isoflavones; the presence of phytochemical, with a variety of biological propert ies has potential benefits to human health. These pr oteins possess very good functional properties such as solubility, foam ing, gelling, emulsifying and water binding propert ies. Soy Protein Isolate (SPI) is a plant extract protein, along with Whey Protein Concentrate (WPC) is good for getting better functional properties in food. The present research aims to st udy the impact of replacement of SNF in Kulfi mix, which is found to have a slight effect on both acidity and pH. The fin di gs revealed that the acidity is directly proport i nal to extent of replacement and inversely proportional to pH. Furth er, to study the effect of replacement on sensory c haracteristic of Kulfi the control and treated samples were assigned to a panel of judges. The replacement had no signif icant effect on the colour, appearance, flavour, body and texture, as well as the overall acceptability of the product . The results clearly indicate that admixture of SPI and WPC can be effect ively used to replace SNF in Kulfi to improve nutri tional characteristics without affecting the quality param eters. The replacement of SNF in Kulfi mix with SPI-W PC mixture had a very slight effect on the specific gravity of Kulfi mix. The findings also revealed that, the pen tration values were increased with increase in extent of replacement, i addition, showed a decrease in hardness of the sa mple. The melting resistance of the Kulfi increased with increase in extent of replacement of SNF with SPI – WPC mixture.

Nutritional Enrichment of Kulfi by Incorporating Soya Protein Isolates and Whey Proein Concentrate