Study was undertaken to determine the efficacy of defatted soy flour mix levels inGulabjamun (sweet dessert comprised of fried milk balls dipped in sugar syrup)and its impact on the quality parameters. Soy flour was fortified in three levels (3.33, 6.66 and 9.99%) w/w to prepare different compositions of Gulabjamuns by replacing wheat-flour in control recipe. 10 g spherical shape balls were made using thoroughly mixed ingredients dough and these were deep-fried in oil before soaking in sugar syrup (50°Brix for 4 h) at 70°C. Standard methods were used to estimate protein and crude fat content in Gulabjamun. Significant effect of raw premixes, prior to sugar syrup dipping, was observed due to addition of defatted soy flour on protein and fat content. Protein content was decreased to 18.24% from 20.66% and fat content increased to 28.36 from 12.09% in deep-fried samples from raw premix. Hardness, cohesiveness, springiness/elasticity, gumminess and chewiness values were increased with the increase in the soy flour levels. Appearance, colour, texture, flavour and overall acceptability of the Gulabjamunshad improved with the addition of 3.33% soy flour and decreased there after.
Key words: Fat, fortification, Gulabjamun, protein, sensory attributes, soy flour, TPA.
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