Physico-chemical properties of gulabjamun prepared from khoa of buffalo milk blended with sweet corn milk

Abstract

An attempt was made to improve the nutritional quality of desert ‘Gulabjamun’ with supplementation of carbohydrate rich sweet corn in the levels of 20%, 30% and 40% and control. Fat, protein, ash, total solid content of Gulabjamun decreased with increase in the sweet corn milk and increased in total sugar, moisture content. Gulabjamun from khoa, prepared by using 30% sweet corn milk in combination of buffalo milk is appreciable for its physico-chemical properties and acceptability.