Vol. 12, Issue 5 (2023)

Author(s):
BV Ronge, RJ Desale and BV Sonwalkar

Abstract:
In present investigation preparation of gulabjamun blended coconut and wheat bran with different percent i.e. T₁ (Control), T₂ (2% WB), T₃ (3% WB), T₄ (15% C), T₅ (20% C) and T₆ (2% WB + 20% C) studied rheological parameters of gulabjamun such as hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Texture profile analysis of product revealed that the hardness of gulabjamun for treatments T₁, T₂, T₃, T₄, T₅ and T₆ were 25.001, 57.662, 22.903, 84.701, 101.072 and 106.297 N, respectively. The treatment T₆ show highest hardness (106.297 N) and treatment T₃ show lowest hardness of gulabjamun (22.903 N), addition of wheat bran reduces the hardness of gulabjamun. The treatment T₃ show highest cohesiveness (0.65), Addition of wheat bran causes stickiness in products it helps to increases in cohesiveness of gulabjamun. The treatment T₁ show lowest adhesiveness of gulabjamun (0.086 Nmm), adhesiveness is related to the sensory stickiness and indicated by a negative peak following the first peak. The treatment T₆ show highest springiness of gulabjamun (23.07 mm), the springiness depends on factors such as heat treatment and degree of firmness. The treatment T₅ show highest gumminess (59.578 N) and treatment T₃ had lowest gumminess of gulabjamun (14.694 N). As coconut level increases gumminess of products get increased. The treatment T₅ show highest chewiness (1350.00 N mm) and treatment T₃ had lowest chewiness of gulabjamun (211.59 Nmm). The addition of wheat bran and coconut significantly affected the chewiness of gulabjamun. The treatment T₃ (3% WB) show highest score for cohesiveness and lowest score for hardness, springiness, gumminess and chewiness due to high concentration of wheat bran in that gulabjamun.