International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 6 (2019)

Sensory and quality attributes of “Fasting Gulabjamun” from Shingada, Sabudana and Sweet Potato


Maboodurrahman, Pawale Prathamesh Sanjay, Chaudhari Sakshi Prakash

Gulabjamun is the traditional sweet originated in India and popular in Indian Subcontinent. It is made up from Maida and Khoa and dip in sugar syrup. Eating Maida raises bad cholesterol (LDL) resulting many health issues like constipation, weight gain, high blood pressure. Also people suffering from celiac disease not consume Maida as it contain gluten. Also Maida not consumed during Fasting Days. So in fasting Gulabjamun we replace Maida and khoa with Sweet Potato, Shingada flour, sabudana flour. it is rich source of fiber, antioxidant, vitamin a & c and good for eye, heart and mental health. fasting gulabjamun not contain any Chemical preservative. After designing the product sensory evaluation was conducted by using 9 point hedonic scale for analysing the notifies product. Finally product was standardised.
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