Vol. 7, Issue 1 (2018)

Author(s):
Manvendra Singh, Dr. DC Rai and Dr. Ashok Kumar Yadav

Abstract:
Research was conducted to optimize the process for the manufacturing 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 score of overall acceptability were evaluated to optimize the product. The results revealed that the combination A₃B₃C₃ i.e. of 6% Sorbitol, 20% Oat flour and sugar syrup containing 20% Tulsi extract was the best. The Coliform count of functional Gulabjamun is nil. The Y/M count of functional Gulabjamun is very low, indicating good keeping quality of the functional Gulabjamun. The developed low calorie, fiber enriched herbal Gulabjamun was costlier than normal Gulabjamun that can be justified by low calorie, fiber enriched and possessing antioxidant activities.