Sensory and textural profile analysis of low calorie fiber enriched herbal gulabjamun

Abstract

Research was conducted to examine the effect of Tulsi as an herb, Oat as fibre content and Sorbitol as fat replacer on the sensory and textural properties of low calorie fiber enriched herbal Gulabjamun. The objective of the present research was to develop improved herbal based Gulabjamun with health benefits beyond those of traditionally formulated Gulabjamun. The product was manufactured by different ratio of Sorbitol (2%, 4% and 6%), Oat flour (10%, 15% and 20%) and Tulsi extract (10%, 15% and 20%). The mean values of sensory scores were evaluated of the optimized product and were found significantly (P