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Process optimisation of Gulab jamun, an Indian traditional sweet, using sugar substitutes

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Abstract

Models capable of predicting the product quality of Gulab jamun using sugar and a sugar substitute have been developed using response surface methodology (RSM) and applied to determine the optimum processing conditions. Box–Behnken design was used considering three independent variables, namely concentration (°B) of syrup, its temperature and time of soaking, each at three different levels. The dependent variable or response measured for each treatment was a sensory score for overall quality, which is taken as a combination of the sensory impact of colour, appearance, texture, mouthfeel, taste and aroma. According to RSM, the optimum score for overall quality attained for Gulab jamun prepared with sugar was 7.7, obtained at processing conditions of 51°B syrup, 54 °C and 4 h soaking, whereas for the Gulab jamun prepared with the sugar substitute, sorbitol, a maximum overall quality score of 8.0 was obtained at processing conditions of 54°B syrup, 65 °C and 3 h soaking. These processing conditions were found to correlate with those of experimental conditions.

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Acknowledgements

The authors thank Dr. B.R. Lokesh, Head of the Department, and Dr. V. Prakash, Director of the Institute, for their keen interest in the work.

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Correspondence to Sunki Reddy Yella Reddy.

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Chetana, R., Manohar, B. & Reddy Yella Reddy, S. Process optimisation of Gulab jamun, an Indian traditional sweet, using sugar substitutes. Eur Food Res Technol 219, 386–392 (2004). https://doi.org/10.1007/s00217-004-0966-6

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  • DOI: https://doi.org/10.1007/s00217-004-0966-6

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