Study on Sensory Analysis of Gulabjamun Prepared by Utilization of Sweet Potato (Ipomoea batatas) Pulp

Present investigation was carried out at Dairy Science Laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Dr. BSKKV., Dapoli (M.S.) to study the Utilization of sweet potato (Ipomoea batatas) pulp for the preparation of gulabjamun. In present study, Khoa prepared from buffalo milk and sweet potato pulp was used in preparation of Gulabjamun. Sweet potato pulp was used at five levels i.e., 0,5,10,15,20 whereas khoa was used at 90,85,80,75 and 70 %. Maida was added 10 % at the five-treatment combination. Studied for its sensory properties such as colour and appearance, body and texture, flavour, overall acceptability was carried out by trained panelist using 9-point hedonic scale. It was found that Gulabjamun made from utilization of sweet potato pulp at 15% was best in present investigation and it may conclude that sweet potato pulp can be successfully utilized for preparation of gulabjamun.