Author(s):

Patel AC, Pandya AJ, G Gopikrishna, Suvera Priyanka, Patel RA, Shendurse AM and Chaudhary MK

Abstract: The present investigation was conducted to develop a value-added traditional Indian dairy products i.e. Gulabjamun by addition of Amaranthus (Rajgara) which made product more nutritious. The experiment was conducted to study the effect of admixing Amaranthus with Maida in five proportions (viz., 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:00 (T4) and 00:100 (T5) w/w) on the product quality. The rate of addition of Amaranthus: Maida was kept at 20.0 % by weight of Khoa. It was found that among the four level studied Amaranthus: Maida @ 50:50 was most acceptable with respect to their flavor and overall acceptability scores and the values for rheological properties were nearer to control sample. The TS, fat, protein, total carbohydrate and ash content of Gulabjamun significantly (P<0.01) increased with increased in the proportion of Amaranthus. The acidity of Gulabjamun significantly varied in a narrow range. The value for pH, peroxide value and sugar syrup absorption of Gulabjamun was non-significantly varied. In conclusion, the study was successful in formulating an acceptable quality of Gulabjamun prepared by addition of Amaranthus: Maida in the ratio of 50:50, and the proportion was added @ 20 % by wt of Khoa as a binder which enhanced its overall acceptability.

DOI: 10.22271/phyto.2020.v9.i3af.11596

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