Preparation of gulabjamun from buffalo milk khoa/dough incorporated with trisodium citrate


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Authors

  • P S PRAJAPATI
  • P N THAKUR
  • K G UPADHYAY

Abstract

Effects of incorporation of trisodium citrate in varying concentrations during khoa and dough making on the quality of gulabiamun were studied. Composition, penetration value and springiness of gulabjamuns were not affected significantly by the use of trisodium citrate, whereas flavour and sugar absorption characteristics improved significantly under similar conditions. Softness and sensory quality of gulabjamun could be improved with the addition of 0.5% trisodium citrate in milk during khoa making.

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Author Biographies

  • P S PRAJAPATI
    Associate Research Scientist, Gujarat Agicultural University, Anand Campus, Anand, Gujarat 388 110
  • P N THAKUR
    Assoicale Professor, Gujarat Agicultural University, Anand Campus, Anand, Gujarat 388 110
  • K G UPADHYAY
    Professor and Head, Dairy Technology Department. Sheth College of Dairy Science, Gujarat Agicultural University, Anand Campus, Anand, Gujarat 388 110

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Issue

Vol. 64 No. 4 (1994)

Section

Articles

License

The copyright of the articles published in The Indian Journal of Animal Sciences is vested with the Indian Council of Agricultural Research, which reserves the right to enter into any agreement with any organization in India or abroad, for reprography, photocopying, storage and dissemination of information. The Council has no objection to using the material, provided the information is not being utilized for commercial purposes and wherever the information is being used, proper credit is given to ICAR.

How to Cite

PRAJAPATI, P. S., THAKUR, P. N., & UPADHYAY, K. G. (2013). Preparation of gulabjamun from buffalo milk khoa/dough incorporated with trisodium citrate. The Indian Journal of Animal Sciences, 64(4). https://epubs.icar.org.in/index.php/IJAnS/article/view/30538