Development of technology for khoa jalebi dry mix – studies on formulation, packaging and shelf life

Abstract

A complete technology for the preparation of khoa jalebi dry mix (KJ-DM) is reported. The packaging and shelf life aspects have also been studied so that entrepreneurs can adopt this technology on any scale of operation.  Two different formulations were contemplated for KJ-DM development, viz. (1) Skim milk powder (SMP) based and (2) Khoa powder (KP) based formulations. In SMP based formulation, 100 parts SMP was admixed with 12 parts of toukir and 75 parts ghee, and the effect of different arrowroot powder level viz. 40, 50 and 60 parts was studied. Fifty parts arrowroot powder level was found optimum in KJ-DM which gave optimum sensory and textural characteristics of khoa jalebi prepared from the mix. In khoa powder based formulation, 100 parts tray dried khoa powder was admixed with 7 parts toukir and 60 parts of arrowroot which gave slightly sticky batter, but higher arrowroot level also has not resulted in proper coil formation. In KP based formulation, it was difficult to maintain integrity of coils during frying and soaking, so it resulted in broken jalebi coils. Finally, SMP based KJ-DM is recommended. The selected SMP based KJ-DM contained 3.57% moisture, 31.08% fat, 13.88% protein, 21.52% lactose, 3.29% ash and 26.66% other carbohydrates. The shelf life of the KJ-DM packed in LDPE or metalized polyester pouches was observed to be more than 90 days at 30⁰C.