Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/212/
EJRT-31-2004
 
Title Process optimisation of Gulab jamun, an Indian traditional sweet,using sugar substitutes
 
Creator Chetana, R.
Manohar, B.
Yella Reddy, S.
 
Subject 31 Sugar Chemistry
04 Sweeteners
 
Description

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.
 
Date 2004
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/212/1/Eur_Food_Res_Tech_219_4_Sep04.pdf
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.