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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 10, Issue 6 (2021)

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

Author(s):

Chandra Shekhar Mourya, Sahja Nand Thakur and Dr. John David

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.

Pages: 348-355  |  581 Views  234 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Chandra Shekhar Mourya, Sahja Nand Thakur and Dr. John David. 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. J Pharmacogn Phytochem 2021;10(6):348-355. DOI: 10.22271/phyto.2021.v10.i6e.14308

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