Development of Gulabjamun with Incorporation of Foxtail Millet

Abstract

Background: Gulabjamun is a sweet indigenous commodity, commonly prepared from khoa in the country’s northern, western, and central regions. The present study was undertaken to develop value added gulabjamun with khoa and foxtail millet for better nutritional profile. Methods: Value added gulabjamun was prepared by incorporating foxtail millet flour at 20% (GJF1), 30% (GJF2) and 40% (GJF3) based on the weight of khoa. Result: Sensory evaluation study revealed that GJF1 was best accepted among the variations and obtained an overall acceptability score of 8.55. The value added gulabjamun GJF1 had a moisture content of 33.51%, 12.28 g fat, 8.93 g protein, 1.28 g ash, 1.12 g crude fibre, 30.3 µg vitamin A, 144.25 mg calcium and 0.702 mg iron per 100 g. Though the rheological attributes showed a decreasing trend with incorporation of foxtail millet, the native texture of gulabjamun was retained. Millet incorporated gulabjamun (GJF1) had a shelf life of 5 days at room temperature and 15 days at refrigeration temperature. Therefore, foxtail millet could be successfully incorporated to gulabjamun with highly acceptable sensory attributes.