Studies on physico-chemical properties ofGulabjamun prepared from cow milk Khoa blended with wheat bran

Abstract

In present investigation wheat bran was used for preparation of Gulabjamun with different per cent i.e. T1 (control),\rT2 (5 %), T3 (10 %), T4 (15 %), T5 (20 %) with the main objective physico-chemical properties of Gulabjamun prepared from cow\rmilk Khoa blended with wheat bran. During the study of chemical composition it was observed that, addition of wheat bran in\rGulabjamun increased moisture, ash, carbohydrate and fibre content significantly in finished product while per cent ash, fat,\rprotein and total solid content was decreased significantly due to increase in rate of addition of wheat bran. Texture profile\ranalysis of product revealed that addition of wheat bran in Gulabjamun progressive decreased hardness towards higher of\rincorporation. 20 per cent level of wheat bran in Gulabjamun decreased the score for cohesiveness, adhesiveness, gumminess\rand chewiness.