Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/9686/
JTS-05-10 |
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| Title |
Fructooligosaccharides Based Low Calorie Gulab
Jamun: Studies On The Texture, Microstructure and
Sensory Attributes
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| Creator |
Renuka, B.
Prakash, M. Prapulla, S. G. |
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| Subject |
18 Processed foods
01 Sensory evaluation |
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| Description |
Gulab jamun, a poplar milk-based traditional Indian sweet, is prepared
by deep-frying balls of dough in oil, followed by dipping them in sugar syrup.
Suitability of fructooligosaccharides (FOS) and FOS-sucrose blend over
sucrose and its effects on color, textural, sensory and microbiological
attributes of gulab jamun were investigated. FOS and FOS-sucrose blend did
not affect color values and sensory scores of gulab jamun, adversely. However,
the increase in hardness, adhesiveness and gumminess observed were correlated
to an increase in compactness of microstructure of jamun prepared with
FOS or FOS-sucrose blend as indicated by scanning electron microscopy.
They also showed an FOS content of 17.58 and 9.18 g/100 g, respectively,
which slightly decreased during storage for 4 days at ambient temperature
(25 � 2C). The results indicate the potential of FOS as a low calorie and
healthier alternative for sucrose in the preparation of some of the popular
Indian sweet delicacies.
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| Date |
2010
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/9686/1/Journal_of_Texture_Studies_41_%282010%29_594%E2%80%93610.pdf
Renuka, B. and Prakash, M. and Prapulla, S. G. (2010) Fructooligosaccharides Based Low Calorie Gulab Jamun: Studies On The Texture, Microstructure and Sensory Attributes. Journal of Texture Studies, 41. pp. 594-610. |
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