In kulfi prepared with 70 % lactose hydrolyzed milk added with 7.8 % sugar, oat flour (2, 4 and 6 per cent) was separately incorporated in order to enrich β-glucan to kulfi. The effect of this functional ingredient on chemical composition, sensory attributes and physical properties such as melting rate and penetration value were studied separately. As the level of oat flour increased from 0 to 6 % the fat and protein content and specific gravity increased whereas melting rate, penetration value and the sensory evaluation scores decreased significantly. 70 per cent lactose hydrolyzed kulfi with 2 per cent oat flour was found better in physico-chemical and sensory attributes.
Keywords : Kulfi, Oat Flour, Β-Glucan, Functional and Sensory Properties.