Formulation and evaluation of solar-assisted tray dried khoa powder based gulabjamun mix

The present study was envisaged to utilize khoa powder prepared using solar assisted tray drying system in the formulation of gulabjamun mix by mixing khoa powder with maida in ration of 70:30 (m/m) and adding 0.5% baking powder.The formulation obtained from solar-assisted tray-dried khoa powders derived from full cream milk khoa and standardised milk khoa was assessed for its compositional and physical attributes, including bulk, tapped and particle density; porosity; Carr's index; Hausner ratio and angle of repose.Additionally, the colour attributes were evaluated and compared with skim milk powder based market sample of gulabjamum mix.Further, gulabjamuns were prepared using these formulations of gulabjamun mixes and evaluated for sensory, textural and colour attributes.Results of the study implied successful use of khoa powder obtained from solar assisted tray drying system in formulation of gulabjamun mix with comparable sensory acceptability of gulabjamuns (overall acceptability score: 7.370.03)with market based gulabjamun mix samples (7.460.08) on a 9-point hedonic scale.