Characterization of Mohanthal – A traditional sweet from Gujarat, India

Abstract

Mohanthal is a popular sweet consumed in Gujarat state of India. In order to characterize the typical attributes of this traditional sweet, samples were collected from Ahmedabad, Anand, Vadodara and Palanpur cities of Gujarat and evaluated for sensory, physico-chemical, textural and microbiological characteristics. Wide variations in the composition of the market samples were found to exist. Moisture, fat, protein, lactose, sucrose, ash, other carbohydrates and free fatty acid contents of the market samples were in the range of 8.64-13.86, 18.21-28.12, 8.27-13.00, 0.00-12.10, 19.00-29.56, 0.81-1.81, 17.61-32.95% and 0.85-1.56 % (oleic acid). Microbial analysis showed moderate standard plate counts (SPC) 3.0 – 4.0 log(cfu/g) and yeast and mould counts 1.0 – 2.3 log(cfu/g) in market samples of Mohanthal. Sensory attributes of highly preferred Mohanthal sample were: light brown to medium brown colour with rectangular shape, soft, cohesive and firm body with little crumbliness, small grains preferred over smooth texture, pleasant, nutty, roasted and caramelized flavor with rich ghee flavour. There is a need for further study to optimize a process for the preparation of Mohanthal so that dairy industry can produce this besan and milk solids based sweet on a large scale. This overall characterization of Mohanthal will also help in any further works to be taken up on Mohanthal for example cottage level manufacture, mechanization, setting of standards etc.