Process optimisation of Gulab jamun, an Indian traditional sweet, using sugar substitutes

Effect of bulking agents on the quality of artificially sweetened misti dahi (caramel colored sweetened yoghurt) prepared from reduced fat buffalo milk

“…Being aware of the impact of sugar on health, today's health conscious consumer is looking for the low-sugar or sugar-free Indian traditional dairy products. With a view to provide the pleasure of ethnic Indian dairy delicacies to people on restricted diet, attempts have been made to develop various artificially sweetened products such as burfi (Arora et al, 2007Prabha, 2006), gulabjamun (Chetana, Manohar, & Reddy, 2004), rasogolla, kulfi (Garg, 2005) and lassi (George, Arora, Sharma, Wadhwa, & Singh, 2010;Khurana, 2006). About 9% of the total milk produced in India is converted into fermented milk products (Singh, 2007).…”

"Optimization study of sweeteners for preparation of syrup for sugar free Traditional sweet: Gulab jamun"

“…Rao et al [24] also reported similar results that a high syrup concentration decreased the volume expansion and increased the hardness of Gulab jamun. Chetana et al [6] found similar trends that lower concentrations of the syrup (45 0 B), there is increased syrup penetration due to the lower viscosity of the syrup and the resulting product was softer.…”

“…Weighed the given amount of sweetener in which added 5 ml of water and dissolved properly. Thus for the preparation of syrup all the sweeteners increased 10 times and dissolved in 30 mL of water and boiled for 4-5 minutes on medium heat, and concentration should be 55 0 B [6]. …”

“…Use of low calorie sweeteners in various products sometimes reduces costs and enhances product taste and stability. Polyols/bulk sweeteners can be used alone or with the combination of artificial sweeteners [6]. A large number of sweeteners available, each one can be used in the situations they are best suited for [7].…”

Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa

“…It shall have optimum sweetness. It may or may not contain a piece of cashew nut in the center (Chetana et al, 2004).…”