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Evaluation of vacuum impregnation as a novel approach for soaking of fried Gulabjamun balls

  • SharanabasavaEmail author
  • Menon Rekha Ravindra
  • Y. S. Praveen Kumar
  • M. Manjunatha
  • G. Mahesh Kumar
  • B. Surendra Nath
Short Communication
  • 14 Downloads

Abstract

Vacuum impregnation of sugar syrup into sub-baric fried Gulabjamun was evaluated as a technological approach to prepare a product of most acceptable quality. Sugar syrup concentrations (40, 50 and 60 °Brix) in combination with process time (2, 4 and 6 min) were analyzed for their effect on product quality in terms of its overall acceptability, expansion ratio, hardness, juiciness and sugar content. The effect of the process conditions on the five listed responses during the vacuum impregnation process was evaluated using response surface methodology and modelled using a second order polynomial equation. The optimum combination was obtained as soaking in a syrup of 55 °Brix for 5 min and was experimentally validated for its real time adequacy. The experimental values of the quality parameters thus obtained were found to be in close agreement with the predicted values.

Keywords

Vacuum impregnation Sugar syrup Gulabjamun Quality Optimization 

Notes

Acknowledgements

The authors acknowledge fellowship and infrastructure received from ICAR-NDRI (SRS) to carry out the research work.

Supplementary material

13197_2019_3734_MOESM1_ESM.docx (15 kb)
Supplementary material 1 (DOCX 15 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Dairy EngineeringSRS of ICAR-NDRIAdugodi, BengaluruIndia
  2. 2.Dairy Science CollegeHebbal, BengaluruIndia

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