Process optimization of Gulabjamun utilizing pearl millet (Pennisetum glaucum L.)

The present investigation was conducted to study the effect of admixing pearl millet (Pennisetum glaucum) with maida in five proportions viz. 25:75 (G1), 50:50 (G2), 75:25 (G3), 100:0 (G4) and 0:100 (control) at the rate of 20% of khoa. Optimization of the rate of addition of pearl millet flour for the preparation of gulabjamun was carried out based on sensory attributes. It was found from the present study that the gulabjamun with acceptable quality can be prepared by the addition of pearl millet: maida at the rate of 50:50 by 20% wt of khoa. The addition of various levels of pearl millet had a significant (p<0.05) effect on sensory attributes and rheological properties of gulabjamun. The fat, protein, ash, total solid and total carbohydrate content of gulabjamun increased significantly (p<0.05) with increased in the proportion of pearl millet flour. The addition of various rates of pearl millet had not significant effect on the acidity and pH of gulabjamun. The sugar syrup absorption increased significantly (p<0.05) with an increase in the proportion of pearl millet. In conclusion, the study was successful in formulating an acceptable quality of gulabjamun prepared by addition of Pearl millet: Maida in the ratio of 50:50, and the proportion was added @ 20% by wt of khoa as a binder which enhanced its overall acceptability.