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Kant, Rajni
- Development of Functional Gulabjamun from Soya Fortified Milk
Authors
1 Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur (W.B.), IN
2 Department of Dairy Technology, Warner School of Food and Dairy Technology, Sam Higginbottom Institute of Agriculture, Technology and Science, Allahabad (U.P.), IN
Source
Food Science Research Journal, Vol 8, No 1 (2017), Pagination: 54-58Abstract
Five different ratios of buffalo milk and soya milk i.e. 1 : 0, 1 : 1, 1 : 2, 1 : 3 and 1 : 4 indicated as T0, T1, T2, T3 and T4, respectively and three different levels of maida i.e. 30 per cent, 33 per cent and 35 per cent indicated as M1, M2 and M3, respectively were used in the present study. Fifteen treatment combinations used in the study i.e. T0M, T1M1, T1M2, T1M3, T2M1, T2M2, T2M3, T3M1, T3M2, T3M3, T4M1, T4M2 and T4M3 were replicated six times. Sensory evaluation of the 179 prepared functionalGulabjamun was carried out by using nine point hedonic scales. The data obtained during investigation were statistically analyzed by using factorial design and critical difference between treatment combinations. Highest overall acceptability of functional Gulabjamun was found in T0M (8.35) and T1M1 (8.49). Amongst the different treatment combinations the highest flavour and taste score of 8.25 was found in T0M followed by T1M1 (8.37). The treatment combination T1M1 was most acceptable in terms of body and texture as it has the highest score of 8.47.
Keywords
Buffalo Milk, Soya Milk, Khoa, Fortified Milk, Sugar, Temperature.
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