Vol. 6, Issue 4 (2018)
Studies on rheological and sensory properties of gluten-free Gulabjamun during storage
Author(s): Neha M Vasava, Preeti Paul, Suneeta Pinto and Hiral Modha
Abstract: The present investigation was planned to study the influence of different levels of sago (0.8, 0.9, 1.0 and 1.1 g/ 100g khoa) and potato starch (19, 20 and 21g/ 100g khoa) on rheological properties of gluten-free gulabjamun. Combination of guar gum: xanthan gum @ 0.05: 0.15% (w/w of khoa) resulted in the most desirable sensory attributes from amongst all the levels of hydrocolloids studied. The rheological properties of the standardized gluten-free gulabjamun were: hardness 3.82±0.083 N, springiness 8.017±0.10 mm, gumminess 1.40±0.01 N, cohesiveness 0.24±0.008, adhesiveness 0.16±0.013 Nmm and chewiness 7.73±0.10 Nmm. Changes in rheological and sensory properties of gluten-free gulabjamun packed in pre-sterilized polyethylene terephthalate (PET) bottles were monitored at refrigerated temperature (7±2 °C). Scores for all the sensory attributes decreased during the storage period and it was found that the product had a shelf life of 35 d. There was a significant (P<0.05) increase in hardness up to 21st d thereafter a decrease in hardness was observed. There was a significant (P<0.05) increase in cohesiveness and gumminess up to 7th d which decreased thereafter. There was a significant (P<0.05) increase in chewiness up to 7th d thereafter a decrease in chewiness was observed. There was a significant (P<0.05) decrease in adhesiveness up to 7th d thereafter increase in adhesiveness was observed. The springiness of gluten-free gulabjamun followed a non-linear pathway there was a significant (P<0.05) effect during storage period.
Pages: 1840-1848 | 389 Views 56 Downloads
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How to cite this article:
Neha M Vasava, Preeti Paul, Suneeta Pinto, Hiral Modha. Studies on rheological and sensory properties of gluten-free Gulabjamun during storage. Int J Chem Stud 2018;6(4):1840-1848.
