Volume: 54 Issue: 3
Year: 2023, Page: 678-686, Doi: https://doi.org/10.51966/jvas.2023.54.3.678-686
Received: Dec. 2, 2022 Accepted: Jan. 23, 2023 Published: Sept. 30, 2023
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
BIS (1986) (IS: 11602). Specification for Packed Gulab Jamuns. New Delhi: Bureau of Indian Standards.
Borawake, K.A. and Bhosale, D.N. 1996. Utilisation of ghee-residue in preparation of Nankatai type cookies and sponge cakes. Indian J. Dairy Sci. 49(2):114- 119.
Chaudhari, B. 2017. Study on the influence of incorporation of ghee residue on quality of burfi. M. Tech thesis, Gujarat Agricultural University, Anand. 158p.
Corredig, M., and Dalgleish, D. G. 1997. Isolates from industrial buttermilk: emulsifying properties of materials derived from the milk fat globule membrane. J. Agric. Food Chem. 45: 4595–4600.
Dua, S., Kumar, S., Kaur, S., Ganai, A.W. and Khursheed, I. 2018. Chemical and sensory attributes of ghee residue burfi supplemented with corn flour. J. Pharmacognosy and Phytochem. 7: 3818-3822.
El-Kholy, A., El-Nour, A., El-Safty, M. and Mokbel, S. 2014. Utilisation of buttermilk in low fat ice cream making. Ismailia J. Dairy Sci. and Tech. 1(1): 11-18.
Elling, J.L., Duncan, S.E., Keenan, T.W., Eigel, W.N. and Boling, J. 1996. Composition and microscopy of reformulated creams from reduced‐cholesterol butteroil. J. Food Sci. 61(1): 48-53.
Ghosh, B.C. 1983. Formulation and storage studies of Gulabjamun mix powder. M.Tech.thesis. National Dairy Research Institute, Karnal, 149p.
Hickey, C.D., O'Sullivan, M.G., Davis, J., Scholz, D., Kilcawley, K.N., Wilkinson, M.G. and Sheehan, J. J. 2018. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Res. Int. 103: 468-477.
Janghu, S., Kaushik, R., Bansal, V., Sharma, P. and Dhindwal, S., 2014. Physico-chemical analysis of ghee residue and conversion into confectionary food products. Indian J. Dairy Sci. 67(4): 1-6.
Joshi, M.U., Sarkar, A., Singhal, R.S. and Pandit, A.B. 2009. Optimising the formulation and processing conditions of gulab jamun: a statistical design. Int. J. Food Properties. 12(1): 162-175.
Kumari, J. 2013. Studies on quality characteristics of khoa based sweets prepared with low calorie sweetener. M.Tech.thesis. Karnataka Veterinary, Animal and Fisheries Sciences University, Bidar. 147p.
Madenci, A.B. and Bilgiçli, N. 2014. Effect of whey protein concentrate and buttermilk powders on rheological properties of dough and bread quality. J. Food Quality. 37(2): 117-124.
Pal, D. 2000. Technological advances in the manufacture of heat desiccated traditional products. Indian Dairyman. 52: 37-42
Ranjan, R., Chauhan, A.K., Kumari, S.S. and Dubey, R.P. 2020. Nutritive value of ghee residue incorporated bakery product. Indian J Dairy Sci, 73: 1-6.
Ranu, P., Madhvi, D. and Deepti, T. 2012. Utilisation of Ghee residue for the preparation of chocolate Burfi. Bhartiya Krishi Anusandhan Patrika. 27: 175-178.
Raval, D.M. and Mistry, V.V. 1999. Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese. J. Dairy Sci. 82(11): 2334-2343.
Santha, I.M. and Narayanan, K.M. 1979. Studies on the constituents responsible for the antioxidant properties of ghee residue. Indian J. Anim. Sci. 49: 37-41.
Selvanayagan. 1983. Studies on heat transport for making Gulabjamun. M.Sc.thesis. National Dairy Research Institute, Karnal. 152p.
Shibu, A.V., Kumar, C.N., Narasimhan, R. and Pugazhenthi, T.R. 2000. Substitution of Buttermilk Powder in Ice Cream. J. Vet. Anim. Sci. 31: 25-27.
Sojan, A., Surendran, A. and Lukose, S.J. 2021. Effectiveness in utilisation of ghee residue in the production of cookies and biscuit in an industrial level. Int. J. Sci. Res. 1342-1348.
Srivastava, R.K. 2020. Treatment of Dairy Byproducts with the Conversion of Useful Bio-Products. In: Inamuddin and Asiri, A. (ed.), Sustainable Green Chemical Processes and their Allied Applications. Springer, Cham, pp. 267-287.
Turcot, S., Turgeon, S. L. and St Gelais, D. 2001. Effect of buttermilk phospholipid concentration in cheese milk on production and composition of low fat Cheddar cheese. Lait. 81(3): 429-442.
Vaswani, L.K. 2002. Market survey and analysis. Indian Dairyman. 54(2): 105-112.
Walstra, P., Wouters, J.T. and Geurts, T.J. 2005. Dairy science and technology. (2nd Ed.). CRC press. London. 808p.
Wong, P. Y. Y. and Kitts, D. D. 2003. Chemistry of buttermilk solid antioxidant activity. J. Dairy Sci. 86(5): 1541-1547.
Yawale, P.A. 2012. Development of khoa powder based gulabjamun mix. M.Sc.thesis, National Dairy Research Institute, Karnal, Haryana. 86p.
Zhao, L., Feng, R. and Mao, X. 2020. Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt. Food Sci. Nutr. 8(7): 3061-3069.
© 2023 Haritha et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Haritha, C., Singh, D., Rajakumar, S.N., Athira, S. and Ligimol, J. 2023. Optimisation of value added Gulab Jamun by utilising dairy by-products. J. Vet. Anim. Sci. 54(3):678-686
DOI: https://doi.org/10.51966/jvas.2023.54.3.678-686