Process optimization and quality evaluation of ready-to-use gulabjamun mix prepared from spray dried skim milk

Abstract

In the present study, for improving the quality of the gulabjamun, spray dried skim milk powder has been used as base material in place of khoa in the gulabjamun mix. Different ratios of SMP and vanaspati, along with suji and baking powder were tried. Out of these, use of 50 parts of SMP gave best result in terms of colour & appearance, flavor & taste, body and texture and overall acceptability of gulabjamun. Further, incorporation of baking powder at 2 % level gave the best quality of gulabjamun with soft and uniform granular texture. The average composition of ready-to-use gulabjamun mix was: moisture 8.60 per cent, fat 13.75 per cent, protein 20.50 per cent, ash4.00 per cent and acidity 0.12 per cent.