Effect of Soy Flour Supplementation on the Quality and Shelf Life of Gulabjamuns

An attempt was made to improve the nutritional quality of desert ‘Gulabjamun’ with supplementation of protein rich defatted soyflour to replace wheat-flour of control recipe in the levels of 3.33%, 6.66% and 9.99% and control. The data were analysed using the procedure of two-way ANOVA using GLM of SPSS. Protein and fat content of Gulabjamuns decreased with increase in the storage periods irrespective of soyflour supplementation in Gulabjamuns and storage condition. The shelf life of Gulabjamuns at ambient (26.60C to 36.25C) and refrigeration (4 to 7C) conditions were varied from 8 to 10 days and 10 to 14 days, respectively. Decrease of protein and fat content (%) during storage varied from 18.29 to 30.37% and 31.02 to 34.44% in ambient and 19.98 to 30.93% and 19.27 to 36.21% in refrigerator condition, respectively. Textural behaviour of stored Gulabjamuns was increased with increase in the soyflour supplementation, storage period and supplementation of 6.66% soyflour is best.