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Modified method for preparation of Halubai—an Indian traditional sweet.

Asha, M. R. and Ravi, Ramaswamy and Swapna, Babu Rao Patil and Maya, Prakash (2014) Modified method for preparation of Halubai—an Indian traditional sweet. Journal of Food Science and Technology, 51 (4). pp. 743-749.

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Abstract

Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/ millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming. Hence a modified method was developed which is energy efficient and time saving without compromising the quality of the product. One fine fraction (200 mesh, BS) of cereal/ millet flours were used in modified method instead of whole cereals. Sensory and instrumental analysis of the samples showed that quality of Halubai prepared using modified method was comparable to that of samples from conventional method. Correlation studies on sensory data of Halubai showed positive relation for the set (r=0.94) and smoothness (r=0.84); and negative relation for stickiness (r=−0.94) with the overall quality. Modified method of Halubai preparation which was simple and energy efficient, resulted in products with good sensory quality.

Item Type: Article
Uncontrolled Keywords: Halubai . Sensory analysis . Texture analysis . Principal component analysis
Subjects: 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 05:11
Last Modified: 28 May 2014 05:11
URI: http://ir.cftri.com/id/eprint/11580

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