Effect of Tikhur (Curcuma angustifolia roxb.) flour on physico-chemical and sensory qualities of Gulabjamun

Efforts were made to develop Tikhur based Gulabjamun with the addition of Tikhur flour viz, 10% (T₂), 20% (T₃) and 30% (T₄) by replacing 10% maida (T₁) especially to consume during fastening and it has been reported that Gulabjamun prepared with the addition of 30% Tikhur flour obtained highest acceptability (score 9.0 on 9-point Hedonic scale). Tikhur flour used for Gulabjamun preparation contains 15.0% moisture, 0.20% fat, 1.60% protein, 82.30% carbohydrate and 0.90% ash. The fresh product T₄ (30%) had 26.14% moisture, 23.52% fat, 16.98% protein, 47.82% carbohydrate, 6.10% ash and 73.86% total solids. During the storage period at room temperature, there was a consistent increase in free fatty acid and peroxide value in all the samples due to hydrolytic and oxidative rancidity while though these changes were slower in T₄ sample compared to T₂ and T₃. It is also concluded that Tikhur flour based Gulabjamun of treatment T₄ (30% Tikhur flour) was the best having the cost of ` 15,680/-/100 Kg which is lower than control (T₁).