Correlation Studies on Sensorial and Textural Characteristics of Mohanthal During Optimization of Sugar Syrup Concentration

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ABSTRACT Traditionally, Halwais used their experience to determine the concentration of sugar syrup, which plays a critical role in the body and texture of Indian sweets such as Mohanthal. However, variations in sugar syrup concentration can significantly alter the final product’s quality. This study aimed to optimize the sugar syrup concentration and ghee-besan mixture temperature and to establish correlations between the sensory, textural, and color attributes of Mohanthal. Preliminary trials determined the optimal roasting temperature and the use of freshly milled besan. Three sugar syrup concentrations (70, 75, and 80°Brix) and three mixture temperatures (75, 100, and 125°C) were evaluated. Significant effects (p < 0.05) of syrup strength, mixing temperature, and their interaction were observed on hardness, cohesiveness, springiness, gumminess, chewiness, color indices (browning and whiteness), and moisture content. The highest sensory acceptance was achieved using 75°Brix sugar syrup added at 100°C. Using powdered sugar instead of syrup resulted in a less desirable product with poor texture and sensory quality. The findings provide a scientific basis for standardizing Mohanthal production, enabling industrial-scale manufacturing with consistent quality. Future research is recommended to focus on shelf-life extension, packaging technologies, and adaptation of optimized processes for large-scale production.