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

The present study investigated the preparation of gulabjamun incorporated with barley (Hordeum vulgare) flour as a partial substitute for maida, with the aim of optimizing its level of inclusion and evaluating the resultant product’s physicochemical, sensory, textural, and cost characteristics. Preliminary trials were conducted to determine the suitable form (raw or roasted barley flour) and stage of addition, after which roasted barley flour was incorporated at 10%, 15%, and 20% levels and compared with a control. Barley incorporation led to a significant increase in moisture (32.18-33.19%), protein (10.07-11.44%), fiber (0.55-3.81%), ash (1.56-1.85%), carbohydrates (41.32-44.60%), and total solids (73.19-74.65%) compared to the control, while fat content showed a slight reduction. Production cost increased marginally with higher barley inclusion. Overall, the study concluded that roasted barley flour can be incorporated up to 15% in gulabjamun to enhance nutritional quality without compromising sensory acceptability.