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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 1168-1175
DOI: https://doi.org/10.20546/ijcmas.2017.606.135


Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa
Sachin S. Lad1, Bhavbhuti Mehta1, S.V. Pinto2 and K.D. Aparnathi1*
1Dairy Chemistry Department,
2Dairy Technology Department, SMC College of Dairy Science, AAU, Anand, India
*Corresponding author
Abstract:

Camel milk is generally produced in very remote areas and far from cities. Therefore, a viable alternate for earning from camel milk appears to convert camel milk into a product with better shelf life. For this purpose manufacture of khoa and its utilization in preparation of sweets like gulabjamun is the most appropriate and viable option. Some defects like poor porosity, insufficient penetration of the sugar syrup, hard central core with doughy feel and typical off taste are the bottlenecks. However, in this paper, we are focused on the flavor improvement in gulabjamun prepared from camel milk khoa. Therefore, present study was undertaken to improve flavor of gulabjamun from camel milk khoa. The objectionable flavor of gulabjamun from camel milk khoa can be successfully masked by the addition of cardamom extract prepared from 1.0 g of cardamom in 20 ml of water and used for 125 g formulation along with 54 °Brix sugar syrup as an extract of cardamom (3 g per litre) for soaking the gulabjamun.


Keywords: Flavor, Gulabjamun, Khoa, Cardamom extract
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How to cite this article:

Sachin S. Lad, Bhavbhuti Mehta, S.V. Pinto and Aparnathi, K.D. 2017. Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa.Int.J.Curr.Microbiol.App.Sci. 6(6): 1168-1175. doi: https://doi.org/10.20546/ijcmas.2017.606.135