Studies on physico-chemical attributes of Gulabjamun incorporated with horse gram (Macrotyloma Uniflorum) flour

Abstract

The study was undertaken to evaluate the impact of partially substituting maida with horse gram (Macrotyloma uniflorum) flour in gulabjamun. Horse gram is known for its high protein and fiber content, its incorporation was expected to enhance the nutritional profile of the product while maintaining acceptable sensory qualities. Four treatment combinations were standardized: T₁ (control) with khoa + 25 parts maida, and T₂, T3 and T₄, where 10, 15 and 20 parts of maida were replaced with horse gram flour respectively. Samples were analyzed for physico- chamical attributes. Substitution with horse gram flour improved the nutritional profile, resulting in higher protein (7.49–12.13%), ash (1.29–1.56%) and crude fiber (0.18–0.29%), along with slight reductions in fat and carbohydrates. Physical attribute such as sugar syrup absorption showed decreasing trends with increasing substitution levels.