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Subject: Dairy Technology × Author: KAVYA A. K. × Start date: 2022 ×
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR THE DEVELOPMENT OF LOW CALORIE FUNCTIONAL GULAB JAMUN FROM RECONSTITUTED SKIM MILK
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2022) KAVYA A. K.; H. ARUN KUMAR
    Functional foods are gaining importance in the present scenario with the rowing rate of life style diseases. Gulab jamun is a global dairy product, popular among all age groups. Functional gulab jamun was prepared from reconstituted skim milk, reconstituted with 3 parts of water and fat standardized to 3.0% using 25% cream. In the current research study, 25% of refined wheat flour was successfully replaced with 1:1:1 ratio of soy flour, little millet flour and whey protein concentrate to make functional gulab jamun from reconstituted skim milk standardized to 3% fat. 50% of the sugar was replaced with stevia and 10% corn syrup was added to compensate the loss of bulk in the syrup to make low calorie functional gulab jamun. There was a reduction in fat content in the developed samples to 11.0% in functional gulab jamun and 11.9% in low calorie functional gulab jamun, protein content was increased to 14.8% and 16.7%, sucrose content reduced to 26.7% and 15.4% and calorie content reduced to 328 kcal and 313 kcal per 100g of the respective samples. the low calorie functional gulab jamun sample showed a reduction of 40kcal/100g from the control sample. There was a significant increase in the protein content, ash content and dietary fibre content in the developed samples. also, the fat content, sucrose content and carbohydrate content showed a significant reduction from the control sample. The developed samples of functional and low calorie functional gulab jamun was at par with the control sample and had better rheological, physico-chemical and sensory properties compared to the control. The samples showed no reduction in shelf life at room temperature and refrigeration temperature when compared to the control. There was an increase in the cost of production for low calorie functional gulab jamun because of the high cost of stevia when compared to the control sample.