Studies on rheological and sensory properties of gluten-free Gulabjamun during storage

Abstract

The present investigation was planned to study the influence of different levels of sago (0.8, 0.9, 1.0 and 1.1 g/ 100g khoa) and potato starch (19, 20 and 21g/ 100g khoa) on rheological properties of gluten-free gulabjamun. Combination of guar gum: xanthan gum @ 0.05: 0.15% (w/w of khoa) resulted in the most desirable sensory attributes from amongst all the levels of hydrocolloids studied. The rheological properties of the standardized gluten-free gulabjamun were: hardness 3.82±0.083 N, springiness 8.017±0.10 mm, gumminess 1.40±0.01 N, cohesiveness 0.24±0.008, adhesiveness 0.16±0.013 Nmm and chewiness 7.73±0.10 Nmm. Changes in rheological and sensory properties of gluten-free gulabjamun packed in pre-sterilized polyethylene terephthalate (PET) bottles were monitored at refrigerated temperature (7±2 °C). Scores for all the sensory attributes decreased during the storage period and it was found that the product had a shelf life of 35 d. There was a significant (P