Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it... more Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it is made from khoa, gulabjamun mix became popular among consumers mainly because of convenience in the preparation procedure. Gulabjamun mix contains skimmed milk powder (SMP), butterfat, maida, suji and baking powder and no khoa component is present. Hence, there is a difference in the quality of gulabjamun made from the ready mix and that made from khoa. The product made from ready mixes lacks typical gulabjamun flavour and texture of the product. In the present study, for improving the flavour and granular texture of the gulabjamun, khoa powder has been used as base material in place of SMP in the gulabjamun mix. The effect of maida and baking powder levels in khoa powder based gulabjamun mix (KP- GMP) on the sensory and textural characteristics of the gulabjamun was studied. Different ratios of khoa powder and maida were tried: 80:20, 70:30 and 60:40. Out of these, use of 30 parts of...
Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it... more Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it is made from khoa, gulabjamun mix became popular among consumers mainly because of convenience in the preparation procedure. Gulabjamun mix contains skimmed milk powder (SMP), butterfat, maida, suji and baking powder and no khoa component is present. Hence, there is a difference in the quality of gulabjamun made from the ready mix and that made from khoa. The product made from ready mixes lacks typical gulabjamun flavour and texture of the product. In the present study, for improving the flavour and granular texture of the gulabjamun, khoa powder has been used as base material in place of SMP in the gulabjamun mix. The effect of maida and baking powder levels in khoa powder based gulabjamun mix (KP- GMP) on the sensory and textural characteristics of the gulabjamun was studied. Different ratios of khoa powder and maida were tried: 80:20, 70:30 and 60:40. Out of these, use of 30 parts of...
Uploads
Papers by priya yawale