In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar and 2 % oat flour, flaxseed oil (0.5, 1 and 1.5 per cent) was separately incorporated in order to enrich ω3 fatty acid (Alpha Linolenic Acid) to kulfi. The effect of flaxseed oil on chemical composition, sensory attributes and physical properties such as melting rate and penetration value were studied separately. As the level of flaxseed oil increased from 0 to 1.5 % the fat content, melting rate and penetration values increased whereas specific gravity and sensory evaluation scores decreased significantly. 70 per cent lactose hydrolyzed kulfi with 1 per cent flaxseed oil was found better in physico-chemical and sensory attributes.
Keywords : Kulfi, flaxseed oil, ω3 fatty acid, l physicochemical and sensory properties.