Vol. 7, Issue 12, Part F (2025)

Gulabjamun, a widely consumed khoa-based confection, is traditionally prepared from khoa in the northern, western and central regions of the country. The present study aimed to develop a value-added gulabjamun through partial replacement of maida with roasted barnyard millet flour without compromising consumer acceptability or product quality. Gulabjamun samples were prepared from buffalo milk khoa. The control (T₁) contained 25 parts maida, while in treatments T₂, T₃ and T₄, maida was replaced with roasted barnyard millet flour at 2%, 4% and 6% levels. The prepared samples were assessed for their textural parameters. The textural properties of gulabjamun were significantly influenced by the level of roasted barnyard millet flour incorporation Hardness, springiness, gumminess and chewiness showed a progressive increase from control (T₁) to the highest millet level (T₄), indicating a firmer and more compact product structure with higher millet addition. Cohesiveness increased up to T₃ but slightly declined in T₄, suggesting reduced internal bonding at higher substitution levels. Adhesiveness values became less negative with increasing millet content, reflecting lower stickiness of the product. The highest gumminess and chewiness were observed in T₄, while T₂ exhibited textural attributes closer to the control. Overall, incorporation of roasted barnyard millet flour significantly altered the textural profile of gulabjamun, with moderate levels (T₂) maintaining desirable texture characteristics.