Optimisation of value added Gulab Jamun by utilising dairy by-products

Abstract

Gulab Jamun is an Indian traditional sweet made with dhap variety of khoa and maida. This study is aimed at utilising dairy by-products like ghee residue and buttermilk powder in the development Gulab Jamun, whereby increasing the biological value of the sweet and aimed at effective reduction of dairy waste. Computation of the optimised solution was done using these three variables namely, ghee residue, maida and sweet cream buttermilk powder (SCBMP) and five responses consisting of sensory characteristics (flavour, body and texture, colour and appearance, sweetness and overall acceptability) with Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM). The optimum level of the variables was obtained as ghee residue, maida and SCBMP at 12.98%, 10.1% and 25.45%, respectively, at 99.1% desirability and all the responses fitted well into the quadratic equation with R2> 0.90.

Keywords

• central composite rotatable design
• ghee residue
• gulab jamun
• sweet cream buttermilk powder