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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Studies on textural properties of Gulabjamun prepared by blends of buffalo milk with sweet corn milk


Author(s): Sujata Patil, PV Padghan and RA Patil

Abstract: Gulabjamun prepared by blends of buffalo milk with sweet corn milk was prepared from different proportion of sweet corn milk. The hardness of the finished product were found to be 1910.15, 2707.05, 2127.94 and 2913.20 gm for treatment T0, T1, T2 and T3, respectively and 4538.45 for market sample. Brittleness of the finished product was found to be 15.829, 15.520, 13.250, 16.654 and 18.200 cm. Cohesiveness of the finished product were found to be 0.24, 0.33, 0.35, 0.42 and 0.25. Elasticity of the finished product was found to be 7.77, 8.47, 8.97, 9.45 and 6.30 mm. Chewiness of the finished product was found to be 3681.95, 7571.99, 6782.91, 11753.16 and 7246.86 g-s. Gumminess of the finished product was found to be 473.44, 895.05, 756.13, 1245.54 and 1097.15 g.

Pages: 152-155  |  549 Views  12 Downloads

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How to cite this article:
Sujata Patil, PV Padghan, RA Patil. Studies on textural properties of Gulabjamun prepared by blends of buffalo milk with sweet corn milk. Int J Chem Stud 2018;6(2):152-155.
International Journal of Chemical Studies