Journal of Food Processing & Technology

Khoa-Jalebi is a unique and popular khoa based sweet product of central India

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Rewa Kumari

Posters: J Food Process Technol

Abstract:

Khoa-jalebi is a unique and popular khoa based sweet product of Central India, prepared from khoa and tikhur. For optimizing khoa-jalebi, the proportion of tikhur vis-?-vis khoa was varied from 20 to 60 per cent. The khoa-jalebi samples were subjected to texture profile analysis (TPA), rheological measurement and sensory evaluation. Taste, texture, overall acceptability scores, hardness apparent viscosity and yield stress of khoa-jalebi samples was significantly (p<0.05) influenced by varying tikhur in relation to khoa. As the level of tikhur was increased, the taste and overall acceptability scores showed first increasing and then declining trends. However, hardness rose by 74.73 per cent as the level of tikhur content was increased; on the other hand, apparent viscosity decreased by augmenting tikhur content. It was also found that khoa-jalebi batter exhibited shear-thinning behavior. Based on sensory scores, TPA and flow behavior, the best proportion of tikhur with respect to khoa were found to be 40 per cent.