Table 3.
Effect of different levels of sugar reduction and different levels of stevia addition on sensory characteristics of kulfi
| Levels of sugar reduction (%) | Levels of stevia addition (%) | Color and appearance | Body and texture | Flavor | Sweetness | Overall acceptability |
|---|---|---|---|---|---|---|
| 0(Control) | 0.00 | 8.0 | 8.5 | 8.0 | 8.0 | 8.2 |
| 50 | 0.05 | 7.0 | 8.2 | 7.6 | 7.9 | 7.8 |
| 60 | 0.06 | 6.9 | 8.0 | 4 | 7.9 | 7.0 |
| 70 | 0.07 | 6.7 | 8.0 | 3.5 | 7.8 | 6.0 |
| CD | 0.5 | 0.4 | 0.45 | 0.4 | 0.45 | |
*All values indicated are mean of 3 replications
*Significant at 0.05 level (P < 0.05)
*CD = critical difference