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Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes

Renuka, B. and Prakash, M. and Prapulla, S. G. (2010) Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes. Journal of Texture Studies, 41. pp. 594-610.

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Abstract

Gulab jamun, a poplar milk-based traditional Indian sweet, is prepared by deep-frying balls of dough in oil, followed by dipping them in sugar syrup. Suitability of fructooligosaccharides (FOS) and FOS-sucrose blend over sucrose and its effects on color, textural, sensory and microbiological attributes of gulab jamun were investigated. FOS and FOS-sucrose blend did not affect color values and sensory scores of gulab jamun, adversely. However, the increase in hardness, adhesiveness and gumminess observed were correlated to an increase in compactness of microstructure of jamun prepared with FOS or FOS-sucrose blend as indicated by scanning electron microscopy. They also showed an FOS content of 17.58 and 9.18 g/100 g, respectively, which slightly decreased during storage for 4 days at ambient temperature (25 � 2C). The results indicate the potential of FOS as a low calorie and healthier alternative for sucrose in the preparation of some of the popular Indian sweet delicacies.

Item Type: Article
Uncontrolled Keywords: Fructooligosaccharides, gulab jamun, prebiotic, texture, scanning electron microscopy, sensory attributes
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fermentation Technology and Bioengineering
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 11:48
Last Modified: 05 Oct 2018 07:00
URI: http://ir.cftri.com/id/eprint/9686

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