Improvement in Flavor of Gulabjamun Prepared from Camel Milk Khoa

Gulabjamun is a popular sweet prepared in all parts of India. Like other sweets, the manufacture of gulabjamun is also largely in the hands of halwa is who adopt small scale batch method. Though there is large variations in the sensory quality of gulabjamun, the most liked product should have brown colour, smooth and spherical shape, soft and slightly spongy body free from both lumps and hard central core, uniform granular texture, mildly cooked and oily flavor, free from doughy feel and fully succulent with sugar syrup. It shall have optimum sweetness. It may or may not contain a piece of cashew nut in the center (Chetana et al., 2004). Khoa is an indigenous milk product prepared by concentration of milk and is widely used in India and in neighboring countries as a base material for preparation of numerous sweets like Penda, Burfi, Gulabjamun, Kalakand, etc. Khoa is classified into three different categories by BIS (IS: 4883-1980) depending upon its texture and its composition are Pindi, Dhap and Danedar, among these three types, Dhap khoa is preferable for Gulabjamun. This type is characterized by loose and sticky body and smooth texture. It is normally pre-pindi stage and thus contains higher moisture so that balls of smooth surface can be prepared (Kant and Broadwayb, 2017). International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 6 (2017) pp. 1168-1175 Journal homepage: http://www.ijcmas.com