Judging of Dairy Products

Module 9. Heat desiccated Indian milk products

Lesson 27
KHOA BASED SWEETS: DESIRABLE AND UNDESIRABLE CHARACTERISTICS OF DIFFERENT TYPES OF KHOA BASED, I.E. PEDA, GULABJAMUN ETC. SENSORY EVALUATION OF KHOA BASED SWEETES

27.1 Introduction

Gulabjamun is a very popular khoa based Sweet all over India. The product is prepared by kneading good quality khoa with about 10 % maida and/or suji and about 1 % baking powder (optional), followed by preparing balls (10-15 g weight), which are than fried in hydrogenated oil or ghee at about 125 - 130 C for 15 - 20min. The fried balls are then soaked in about 60 % sugar syrup for 6 - 12 hours before consumption.

27.2 Procedure

1. Examine the package of gulabjamun (if the product is supplied for judging in the original pack) for its package quality', soiling at the outer surface, etc.

2. Open the container and record general appearance to include colour, shape, evenness of the surface, size of the product, presence of yeast and/or mould growth, etc.

3. Cut the product with the help of a spatula/ spoon and observe the resistance to cut and then internal texture of the product.

4. Take small quantity of product in the mouth and examine for taste, aroma, body and texture. Expectorate the product in the mouth and note the after taste.

The desired attributes of gulabjamun are light brown colour, round/spherical shape with moderate size, smooth and glossy surface, soft and spongy body, soft and thin crust, free from lumps and hard central core, uniform granular texture, mild cooked flavour, moderately sweet, free from doughy feel and fully saturated with syrup.

Table 27.1 Quality attributes of gulabjamun

Table 27.2 Scorecard for Gulabjamun

Key for recording

27.3 Sensory Requirement of Burfi

Moderately sweet taste

Mildly caramelized and pleasant flavour

Soft-very loosely compacted to closely knit body

Slightly greasy surface

Smooth to granular and crisp to chewy texture with fine grain

Colour– white or slight yellowish

27.4 Sensory Requirement of Peda

Colour: White to brown

Flavour: Slight heated to burnt

Texture: Soft, greasy to dry and grainy

Shape: Round

Compare to burfi, peda is slightly more granular in texture and having dry body and lower moisture content.