Table 1.
Effect of different levels of sugar replacement with stevia on the physical properties of kulfi mix/kulfi
| Levels of sugar reduction (%) | Levels of stevia addition (%) | Specific gravity | Freezing point (°C) | Melting rate (ml/15 min) | Penetration value (mm/5 s) |
|---|---|---|---|---|---|
| 0 (Control) | 0.00 | 1.098 | -2.6863 | 18.1 | 47.0 |
| 50 | 0.05 | 1.086 | -2.5359 | 14.8 | 28.3 |
| 60 | 0.06 | 1.080 | -2.5178 | 12.4 | 24.5 |
| 70 | 0.07 | 1.076 | -2.5012 | 12.2 | 24.2 |
| CD | 0.003 | 0.057 | 0.5 | 0.1 | |
*All values indicated are mean of 3 replications
*Significant at 0.05 level (P < 0.05)
*CD = critical difference