Author(s):

Manvendra Singh, Dr. DC Rai and Dr. Ashok Kumar Yadav

Abstract: Research was conducted to examine the effect of Tulsi as an herb, Oat as fibre content and Sorbitol as fat replacer on the sensory and textural properties of low calorie fiber enriched herbal Gulabjamun. The objective of the present research was to develop improved herbal based Gulabjamun with health benefits beyond those of traditionally formulated Gulabjamun. The product was manufactured by different ratio of Sorbitol (2%, 4% and 6%), Oat flour (10%, 15% and 20%) and Tulsi extract (10%, 15% and 20%). The mean values of sensory scores were evaluated of the optimized product and were found significantly (P<0.01) different with the control one. The body and texture (8.33), color and appearance (8.66), flavor (8.33), taste (8.66) and for overall acceptability the mean score found was 8.66. The hardness, springiness and adhesiveness of the developed product was found to be less as compared to that of control Gulabjamun, while cohesiveness, gumminess and chewiness were found to be more than control sample.

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