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Vol. 7, Issue 8 (2018)

Influence of incorporation of whey protein concentrate on the quality and yield of Gulab jamun

Author(s):
Rathava Suresh B, Prajapati JP, Suneeta Pinto and Darji VB
Abstract:
The present investigation was planned and conducted to study the influence of incorporation of WPC in milk on the quality and yield of Gulab jamun. Six batches of khoa were prepared by incorporating WPC in standardized milk (4.5% milk fat/ 8.5% MSNF) at different rates viz. 0.25 (K1), 0.50 (K2), 0.75 (K3), 1.00 (K4), 1.25 (K5) and 1.50 (K6) % w/w of milk. Control khoa (CK) was prepared without addition of WPC in milk. Six batches of Gulab jamun viz. G1, G2, G3, G4, G5 and G6 were prepared from experimental khoa samples K1, K2, K3, K4, K5 and K6 respectively, while control Gulab jamun (CG) was prepared from CK. The average yield of khoa samples prepared by addition of WPC in milk ranged from 21.32 to 27.29%. The addition of WPC in milk at different rates for preparation of khoa samples resulted in significant (P<0.05) increase in yield and moisture of khoa, while fat, and ash content decreased significantly (P<0.05). However, there was no significant (P>0.05) effect on protein content of khoa. Sugar absorption ratio, yield (g/100g khoa), moisture and protein content of experimental of Gulab jamun were affected significantly (P<0.05) while, fat, ash and total carbohydrate content were not affected significantly (P>0.05) at different rates of WPC in milk for preparation of experimental Gulab jamun. The highest mean scores of flavour 8.35, body and texture 8.18, colour and appearance 8.32 and overall acceptability 8.28 were obtained in experimental Gulab jamun G3 (0.75% WPC w/w of milk) compared to all other experimental sample as well as CG. Acceptable quality Gulab jamun could be prepared by addition of WPC in milk at the rate of 0.75 (% w/w of milk). The yield of the optimized Gulab jamun was found 33.51% higher than CG. The cost of 1.0 kg Gulab jamun (G3) was 14.36% less than control.
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The Pharma Innovation Journal
How to cite this article:
Rathava Suresh B, Prajapati JP, Suneeta Pinto, Darji VB. Influence of incorporation of whey protein concentrate on the quality and yield of<em> Gulab jamun</em>. Pharma Innovation 2018;7(8):156-163.
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