Author(s):

Sujata Patil, PV Padghan and RA Patil

Abstract: An attempt was made to improve the nutritional quality of desert ‘Gulabjamun’ with supplementation of carbohydrate rich sweet corn in the levels of 20%, 30% and 40% and control. Fat, protein, ash, total solid content of Gulabjamun decreased with increase in the sweet corn milk and increased in total sugar, moisture content. Gulabjamun from khoa, prepared by using 30% sweet corn milk in combination of buffalo milk is appreciable for its physico-chemical properties and acceptability.

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