Full Length Research Paper

Efficacy of defatted soy flour supplement in Gulabjamun

Awadhesh Kumar Singh¹, Dattatreya Mahadev Kadam²*, Mili Saxena³ and R. P. Singh⁴

1Department of Process and Food Engineering, Punjab Agricultural University, Ludhiana-141004, Punjab, India.

2 Food Grains and Oilseeds Processing Division, Central Institute of Post-Harvest Engineering and Technology, P. O.: PAU, Ludhiana-141004, Punjab, India.

*Corresponding author. E-mail: kadam1k@yahoo.com. Tel: 91- 94175 96894. 91-161-2313135 (O). Fax (O) : 91- 161- 2308669.

Accepted 2 February, 2009

 Abstract

Study was undertaken to determine the efficacy of defatted soy flour mix levels in Gulabjamun (sweet dessert comprised of fried milk balls dipped in sugar syrup) and its impact on the quality parameters. Soy flour was fortified in three levels (3.33, 6.66 and 9.99%) w/w to prepare different compositions of Gulabjamuns by replacing wheat-flour in control recipe. 10 g spherical shape balls were made using thoroughly mixed ingredients dough and these were deep-fried in oil before soaking in sugar syrup (50°Brix for 4 h) at 70°C. Standard methods were used to estimate protein and crude fat content in Gulabjamun. Significant effect of raw premixes, prior to sugar syrup dipping, was observed due to addition of defatted soy flour on protein and fat content. Protein content was decreased to 18.24% from 20.66% and fat content increased to 28.36 from 12.09% in deep-fried samples from raw premix. Hardness, cohesiveness, springiness/elasticity, gumminess and chewiness values were increased with the increase in the soy flour levels. Appearance, colour, texture, flavour and overall acceptability of the Gulabjamuns had improved with the addition of 3.33% soy flour and decreased there after.

Key words: Fat, fortification, Gulabjamun, protein, sensory attributes, soy flour, TPA.