Fructooligosaccharides based low calorie gulab jamun: studies on the texture, microstructure and sensory attributes

Gulab jamun, a poplar milk-based traditional Indian sweet, is prepared by deep-frying balls of dough in oil, followed by dipping them in sugar syrup. Suitability of fructooligosaccharides (FOS) and FOS-sucrose blend over sucrose and its effects on color, textural, sensory and microbiological attributes of gulab jamun were investigated. FOS and FOS-sucrose blend did not affect color values and sensory scores of gulab jamun, adversely. However, the increase in hardness, adhesiveness and gumminess observed were correlated to an increase in compactness of microstructure of jamun prepared with FOS or FOS-sucrose blend as indicated by scanning electron microscopy. They also showed an FOS content of 17.58 and 9.18 g/100 g, respectively, which slightly decreased during storage for 4 days at ambient temperature (25 ± 2C). The results indicate the potential of FOS as a low calorie and healthier alternative for sucrose in the preparation of some of the popular Indian sweet delicacies. The consumption of sweets is an integral part of the Indian dietary system. Present day consumers are more health conscious and desire to have low sugar in food products and, hence, low or reduced calorie food products containing sugar alternatives have gained special importance. The results have shown the possibility of using fructooligosaccharides (FOS), a low calorie prebiotic as an effective replacement either fully or partially for the preparation of most popular Indian sweetmeat, i.e., gulab jamun. The manufacture of indigenous dairy products with low calorie prebiotic will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health conscious consumers. The present investigations have given all the positive indications for the use of FOS in the preparation of gulab jamun, which could also be cherished by the obese and the diabetics whose number is alarmingly increasing.