Table 3.
Melting rate and microbiological analysis of Kulfi fortified with CHBs 1.
| Samples | Melting Rate (mL/min) |
Microbiological Analysis | ||
|---|---|---|---|---|
| Yeast and Mold (×103 CFU/mL) |
SPC † (×104 CFU/mL) |
Coliforms (×102 CFU/mL) |
||
| Control | 0.88 ± 0.29 a | 105.40 ± 1.57 a | 154.70 ± 5.07 a | 10.16 ± 0.74 a |
| Curcumin Kulfi | 0.89 ± 0.07 a | 11 ± 3.58 b | 17.84 ± 3.18 b | 0.74 ± 0.88 b |
| CHBs fortified Kulfi | 0.63 ± 0.23 b | 8.07 ± 2.94 c | 13.77 ± 4.55 c | 0.45 ± 0.91 c |
1 Results were expressed as a mean ± standard deviation (n ≥ 3). Superscripts with lowercase letters in the same column are significantly different (p < 0.05, Duncan’s multiple range test) from each other. CHBs, curcumin hydrogel beads; CFU, colony forming unit. † SPC = standard plate count.