In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar, 2 % oat flour, 1 % flaxseed oil and 4 % Whey Protein Concentrate were separately incorporated in order to enrich functional β- glucan, ω3 fatty acid (Alpla Linolenic Acid) and whey proteins to kulfi. The developed Lactose Hydrolyzed Functional Kulfi was subjected to the evaluation of storage stability for 50 days at -18 °C. As the storage days increased the melting rate and penetration value decreased whereas peroxide value and free fatty acids increased in both control and the developed kulfi, but both were stable for 50 days in terms of oxidative stability. The sensory attributes of control as well as experimental sample of kulfi were decreased slightly at each subsequent analysis interval. The control as well as product was found acceptable on the basis of overall acceptability score. From microbiological point of view the TBC, coliform and yeast and mold count was within the standards prescribed by BIS up to 50 days in both control and experimental kulfi.
Keywords : Kulfi, Lactose Hydrolysis, β- Glucan, ω3 Fatty Acid, Whey Proteins, Storage Stability, Functional and Sensory Properties.