Production and quality evaluation, sensory analysis of sugar-free gulabjamun prepared from gulabjamun mix by using skim milk powder, soy flour and low calorie sweeteners

Abstract

In the present study, changes in compositional, sensory analysis (Flavour & taste, Body & texture, Colour & appearance and Overall acceptability) of sugar free gulabjamun, Prepared from Gulabjamun mix by using skim milk powder, Soy flour, maida, Vanaspati and backing powder to improve the qualities of gulabjamun mix. With packaging materials (LDPE and aluminium foil) 15 day interval (0-60 day) and low calorie sweeteners i.e. stevia, sucralose and herbal sugar. These treatment combination(G1, G2, G3, G4, G5, G6, G7, G8, G9, G10, G11, G12, G13, G14, G15, G16, G17, G18, G19, G20, G21, G22, G23, G24) used in the study were replicated five times. Sugar free gulabjamun were tested for Flavour & taste, Body & texture, Colour & appearance and Overall acceptability. Cost of the product was also worked out for different treatment combinations. The data obtained during investigation were statistically analyzed by using factorial design and critical difference between treatment combinations.