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Composition of different levels of sugar reduced and different levels of stevia added kulfi
| Levels of sugar reduction (%) | Levels of stevia addition (%) | Constituents (%) | ||||
|---|---|---|---|---|---|---|
| Fat | Protein | Carbohydrate | Ash | Moisture | ||
| 0 (Control) | 0.00 | 10.0 | 6.4 | 22.8 | 0.99 | 59.8 |
| 50 | 0.05 | 10.7 | 6.9 | 16.4 | 1.06 | 64.9 |
| 60 | 0.06 | 10.9 | 7.0 | 15.2 | 1.07 | 66.0 |
| 70 | 0.07 | 11.0 | 7.1 | 13.9 | 1.09 | 67.0 |
| CD | 0.3 | 0.3 | 1.0 | 0.04 | 0.9 | |
*All values indicated are mean of 3 replications
*Significant at 0.05 level (P < 0.05)
*CD = critical difference
