Optimization of soybean flour incorporation in Gulabjamun: A value-added dairy-based dessert

Abstract

The study evaluated the influence of form, type, and proportion of soybean flour on the sensory quality of Gulabjamun.Significant differences (P<0.05) were observed in colour, texture, flavour, and overall acceptability among the treatments.Gulabjamun prepared with soaked soybean flour consistently achieved higher scores than those made with unsoaked or roasted forms, with soaked raw soybean flour producing the most desirable attributes.Substitution of maida with soybean flour significantly affected sensory performance, with a 50:50 blend providing the best balance of colour, texture, and flavour.Higher substitution levels reduced acceptability due to darker colour and stronger nutty flavour.The findings indicate that incorporating soaked soybean flour at a 50% replacement level enhances both the nutritional value and sensory appeal of Gulabjamun, offering a promising approach for developing protein-enriched, value-added traditional sweets.