Abstract
The present investigation was conducted to develop a value-added traditional Indian dairy products i.e. Gulabjamun by addition of Amaranthus (Rajgara) which made product more nutritious. The experiment was conducted to study the effect of admixing Amaranthus with Maida in five proportions (viz., 25:75 (T1), 50:50 (T2), 75:25 (T3), 100:00 (T4) and 00:100 (T5) w/w) on the product quality. The rate of addition of Amaranthus: Maida was kept at 20.0 % by weight of Khoa. It was found that among the four level studied Amaranthus: Maida @ 50:50 was most acceptable with respect to their flavor and overall acceptability scores and the values for rheological properties were nearer to control sample. The TS, fat, protein, total carbohydrate and ash content of Gulabjamun significantly (P
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