Effect of Singada (Trapa natans L.) flour on Sensory quality of Gulabjamun

Abstract

The present investigation conducted with the objective of value addition in milk and milk products. In this regard the gulabjamun was prepared with utilization of different levels of Singada flour as T1 (control), T2 (10%), T3 (15%), T4 (20%) and T5 (25%) with the main objective to evaluate the sensory quality of gulabjamun. Sensory evaluation of control gulabjamun and gulabjamun blended with different levels Singada flour was judge by semi trained panel of judges (9-point Hedonic scale). It was observed on the basis of sensory evaluation of gulabjamun blended with different levels of Singada flour in respect of flavour, colour, appearance, body and texture, and overall acceptability indicate that the utilization of level of 15% Singada flour for preparation of gulabjamun showed positive trend and consumer acceptance for commercial production. It is concluded that the Singada could be better source for value addition and the final product can be used for religious purpose.