Year: 2016 | Month: December | Volume 6 | Issue 2
Effect of Tikhur (Curcuma angustifolia roxb.) Flour on physico-chemical and sensory qualities of Gulabjamun
Abstract:
Efforts were made to develop Tikhur based Gulabjamun with the addition of Tikhur flour viz, 10% (T2), 20% (T3) and 30% (T4) by replacing 10% maida (T1) especially to consume during fastening and it has been reported that Gulabjamun prepared with the addition of 30% Tikhur flour obtained highest acceptability (score 9.0 on 9-point Hedonic scale). Tikhur flour used for Gulabjamun preparation contains 15.0 % moisture, 0.20% fat, 1.60% protein, 82.30 % carbohydrate and 0.90% ash. The fresh product T4 (30%) had 26.14% moisture, 23.52 % fat, 16.98 % protein, 47.82 % carbohydrate, 6.10 % ash and 73.86% total solids. During the storage period at room temperature, there was a consistent increase in free fatty acid and peroxide value in all the samples due to hydrolytic and oxidative rancidity while though these changes were slower in T4 sample compared to T2 and T3. It is also concluded that Tikhur flour based Gulabjamun of treatment T4 (30% Tikhur flour) was the best having the cost of ` 15,680/- /100 Kg which is lower than control (T1).
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