Author(s):

Neha M Vasava, Suneeta Pinto, Preeti Paul and Ajay Gokhale

Abstract: The present investigation was planned and conducted to develop a technology for the manufacture of gluten-free, Faraali gulabjamun. A combination of sago and potato starch was found suitable for use in Faraali gulabjamun. Addition of guar gum: xanthan gum @ 0.05: 0.15 % (w/w of khoa) resulted in the most desirable sensory attributes from amongst all the levels of hydrocolloids studied. Khoa (prepared from 4.5 % fat) was selected for preparation of Faraali gulabjamun because it had superior flavour, body and overall acceptability scores. From amongst different levels of sago and potato starch used, it was found that the overall acceptability scores sample containing 20 % potato starch and 1.0 % sago was significantly higher than all the other combination studied.

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