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

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Relation http://ir.cftri.com/11580/
http://doi.org/10.1007/s13197-011-0574-y
 
Title Modified method for preparation of Halubai—an Indian
traditional sweet.
 
Creator Asha, M. R.
Ravi, Ramaswamy
Swapna, Babu Rao Patil
Maya, Prakash
 
Subject 01 Sensory evaluation
04 Functional foods
 
Description 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.
 
Publisher Springer
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11580/1/Jl%20of%20Food%20Sci%20%26%20Tech_2014_51_4_743.pdf
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.