Vol. 6, Issue 3 (2017)

Author(s):
Rajni Kant and Arif A Broadwayb

Abstract:
Five different ratios of buffalo milk and soya milk i.e. 1:0 (T₀), 1:1 (T₁), 1:2 (T₂), 1:3 (T₃) and 1:4 (T₄) and three different levels of maida i.e. 30 % (M₁), 33% (M₂) and 35% (M₃) respectively were used in the present study was undertaken with the objectives“Development of Functional Gulabjamun Using Khoa from Soya Fortified Milk” to improve the functional qualities of gulabjamun. These treatment combination (T₀, T₁M₁, T₁M₂, T₁M₃, T₂M₁, T₂M₂, T₂M₃, T₃M₁, T₃M₂, T₃M₃, T₄M₁, T₄M₂ and T₄M₃) used in the study were replicated six times. Products were tested for moisture, fat, protein, carbohydrate, ash, total solids, Coli form, yeast and mould, hardness, adhesiveness, cohesiveness, gumminess, springiness and Chewiness. The data obtained during investigation were statistically analyzed by using factorial design and critical difference between treatment combinations. Treatment combinations T₃M₃ contained the highest percentage of total carbohydrate (45.15), ash (1.99), total solids (69.82) and yield (54.16). The treatment combination T₂M₁ contained highest percentage of fat (13.99). The treatment combination T4M2 contained highest percentage of protein (9.14).