Preparation of Gluten-Free Variant of Gulab Jamun Using Kodo and Foxtail Millet

Abstract

Gulab Jamun, a popular Indian sweet, is traditionally made from dhap variety khoa and maida. However, regular consumption of maida can have negative health implications, especially for people with celiac disease. This study aimed to develop gluten-free gulab jamun using kodo and foxtail millets in two different forms, viz., paste and flour forms. Gulab jamun prepared using paste form of millet had lower phytic acid content and higher overall sensory acceptability. Optimized gulab jamun formulations with 30% kodo millet and 35% foxtail millet (paste form) showed better sensory scores than their flour form of millets, though it was still lower than the control. Across all the samples of gulab jamun, control sample showed the highest moisture (33.81±0.17%). Gulab jamun made from foxtail millet flour had the highest protein (8.62±0.12%), ash (2.27±0.14%) whereas highest carbohydrate (45.22±0.37%) content in gulab jamun made from paste form of millet, while kodo millet flour based gulab jamun had the highest fat (12.86±0.08%) content. Phytic acid was highest in foxtail millet flour form (49.95±0.21mg/g) and lowest in control samples (0.11±0.00mg/g).