Research Journal of Animal Husbandry & Dairy Science

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Studies on Preparation of Gulabjamun Blended with Wheat Bran


Affiliations
1 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India
2 Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India
     

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The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T1) 0.2 per cent wheat bran by weight of milk, (T2) 0.4 per cent wheat bran by weight of milk, (T3) 0.6 per cent wheat bran by weight of milk and compared with control T0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T0) and Gulabjamun blended with wheat bran 0.2 per cent (T1), 0.4 per cent (T2), 0.6 per cent (T3) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T0) and Gulabjamun blended with wheat bran treatment T1, T2 and T3 are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz., hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T0 was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T1 was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T2 was1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T3 was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T0) and Gulabjamun blended with wheat bran of treatment T1, T2 and T3 were Rs. 219.46, 218.00, 216.26 and 214.69, respectively.

Keywords

Gulabjamun, Dietary Fibre, Wheat Bran, Sensory.
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  • Studies on Preparation of Gulabjamun Blended with Wheat Bran

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Authors

M. R. Nalawade
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India
A. T. Shinde
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India
R. L. Korake
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India
N. T. Lingayat
Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), India

Abstract


The Gulabjamun were prepared from Khoa of buffalo milk blended with wheat bran in different proportion such as (T1) 0.2 per cent wheat bran by weight of milk, (T2) 0.4 per cent wheat bran by weight of milk, (T3) 0.6 per cent wheat bran by weight of milk and compared with control T0 (without wheat bran) for its acceptability. The average chemical composition of control Gulabjamun (T0) and Gulabjamun blended with wheat bran 0.2 per cent (T1), 0.4 per cent (T2), 0.6 per cent (T3) are as moisture 27.12, 27.42, 28.00 and 28.30 per cent, fat 14.89, 15.00, 15.17 and 15.37 per cent, protein 13.72, 14.00, 14.28 and 14.56 per cent, ash 2.95, 2.76, 2.55 and 2.32 per cent, fibre 0.55, 1.46, 2.32 and 3.25 per cent, carbohydrate 41.32, 40.82, 40.00 and 39.45 per cent and total solid 72.88, 72.58, 72.00 and 71.70 per cent, respectively. The sensory score for overall acceptability of control Gulabjamun (T0) and Gulabjamun blended with wheat bran treatment T1, T2 and T3 are 8.62, 8.52, 8.43 and 8.30, respectively. Gulabjamun was evaluated for textural properties viz., hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness. Hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness in control T0 was 2.157, 0.2673, 0.061, 18.391, 0.5765 and 10.602, for treatment T1 was 2.097, 0.2767, 0.059, 16.621, 0.5802 and 9.643, for treatment T2 was1.968, 0.2717, 0.050, 15.037, 0.5347 and 8.040, for treatment T3 was 1.843, 0.2553, 0.016, 16.546, 0.4705 and 7.784, respectively. Cost of production of 1 kg Gulabjamun (T0) and Gulabjamun blended with wheat bran of treatment T1, T2 and T3 were Rs. 219.46, 218.00, 216.26 and 214.69, respectively.

Keywords


Gulabjamun, Dietary Fibre, Wheat Bran, Sensory.

References