Chemical and organoleptic characteristics of functional gulabjamun along with food energy value

Abstract

The functional gulabjamun, a dairy product was developed by using soy fortified milk to enhance the functional properties. The chemical composition, energy value and sensory attributes are important parameters for commercial acceptability of any food product and thus, the present study was aimed to explore the product formulation and its functional characterisation. Five different ratios of buffalo milk and soya milk i.e. 1:0 (T0), 1:1 (T1), 1:2 (T2), 1:3 (T3) and 1:4 (T4) and three different levels of maida i.e. 30% (M1), 33%(M2) and 35% (M3), respectively were taken for the mix formulation. These treatment combination (T0, T1M1, T1M2, T1M3, T2M1, T2M2, T2M3, T3M1, T3M2, T3M3, T4M1, T4M2 and T4M3) used in the study were replicated six times. Sensory evaluation of the prepared functional gulabjamun was carried out by using nine point Hedonic scale. The Highest overall acceptability of gulabjamun was found for sample T0M (8.35) and soya fortified milk T1M1 (8.49). Among the different treatment combinations, the highest flavour and taste score was found in T0M (8.25) followed by T1M1 (8.37). The treatment combination T1M1was most acceptable in terms of body and texture as it has the highest score of 8.47. For colour and appearance, the treatment combination T0M (8.35) was recorded be the most acceptable followed by T1M1 (8.64). The highest energy value of gulabjamun (T4M3) was (340.82 kcal/100 gm).