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Process optimisation of Gulab jamun, an Indian traditional sweet,using sugar substitutes

Chetana, R. and Manohar, B. and Yella Reddy, S. (2004) Process optimisation of Gulab jamun, an Indian traditional sweet,using sugar substitutes. European Food Research and Technology, 219. pp. 386-392.

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Abstract

<p align="justify">Models capable of predicting the product quality of Gulab jamun using sugar and a sugar substitute have been developed using response surface methodology (RSM) and applied to determine the optimum processing conditions. Box Behnken design was used considering three independent variables, namely concentration (B) of syrup, its temperature and time of soaking, each at three different levels. The dependent variable or response measured for each treatment was a sensory score for overall quality, which is taken as a combination of the sensory impact of colour, appearance, texture, mouthfeel, taste and aroma. According to RSM, the optimum score for overall quality attained for Gulab jamun prepared with sugar was 7.7, obtained at processing conditions of 51B syrup, 54 C and 4 h soaking, whereas for the Gulab jamun prepared with the sugar substitute, sorbitol, a maximum overall quality score of 8.0 was obtained at processing conditions of 54B syrup, 65 C and 3 h soaking. These processing conditions were found to correlate with those of experimental conditions.</p>

Item Type: Article
Uncontrolled Keywords: Gulab jamun Indian traditional sweet Sugar Sorbitol lternative sweetener Response surface methodology
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 31 Sugar Chemistry
600 Technology > 08 Food technology > 14 Physical properties > 04 Sweeteners
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2005
Last Modified: 09 May 2012 06:58
URI: http://ir.cftri.com/id/eprint/212

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