Development of instant gulabjamun mix by the admixture of spray dried whey protein concentrate and butfermilk

Attempts were made to develop instant Gulabjamun Mix by utilizing spray dried sweet cream buttermilk (SCBM) and whey protein concentrate (WPC). SCBM was subjected to various preheat treatments, viz., 95°C/10 min., 95°C/15 min., 95°C/20 min. and 95°C/25 min. prior to condensing and spray drying to make it suitable for Gulabjamun Mix preparation. Spray dried SCBM was blended with spray dried WPC at various proportions along with other ingredients. Gulabjamuns were prepared from the Mix developed by the various admixtures and compared with the Control Samples. The results revealed that SCBM which had undergone a heat treatment of 95OC/20 min: was highly suitable, and instant Gulabjamun mix could be successfully prepared from an admixture of spray dried WPC and SCBM at 30:70 level without jeopardizing any of the functional and sensory characteristics of the resulted Gulabjamun.