Vol. 10, Issue 12 (2021)

Author(s):
Chandra Shekhar Mourya and Sahja Nand Thakur

Abstract:
Research was conducted to examine Sugar-free Gulabjamun Prepared from Gulabjamun mix by using skim milk powder, Soy flour and low calorie sweeteners. The objective of the present research was to develop improved sugar free Gulabjamun with health benefits beyond those of traditionally formulated Gulabjamun. Using skim milk powder, maida, soy flour, Vanaspati and backing powder to improve the functional qualities of formulated gulabjamun. With packaging materials (LDPE and aluminium foil) 15 day interval (0-60 day) and low calorie sweeteners i.e. stevia, sucralose and herbal sugar. These treatment combination(G₁, G₂, G₃, G₄, G₅, G₆, G₇, G₈, G₉, G₁₀, G₁₁, G₁₂, G₁₃, G₁₄, G₁₅, G₁₆, G₁₇, G₁₈, G₁₉, G₂₀, G₂₁, G₂₂, G₂₃, G₂₄) used in the study were replicated five times. Products were tested for moisture, fat, protein, carbohydrate, Acidity, ash, Energy, Total Sugar, Total soluble solids (TSS), hardness, cohesiveness, gumminess, springiness and Chewiness. Cost of the product was also worked out for different treatment combinations. The data obtained during investigation were statistically analyzed by using factorial design and critical difference between treatment combinations. The average composition of sugar free gulabjamun was moisture 34.47 per cent, fat 5.44 per cent, protein 8.41 per cent, carbohydrate 50.10 per cent, acidity 0.514 per cent, ash 1.56 per cent, Energy 292.23 Kcal/100g, Total sugar i.e. stevia 19.48 per cent, sucralose 23.65 per cent, herbal sugar 55.03 per cent, Total soluble solids (T.S.S.) 61.40 per cent.