Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun
2024
Sain, Mukul | Minz, P.S. | Ray, Arijit | Bihola , Ankit | Adil, Shaikh
Frying Gulabjamun in Ghee is key to its distinct taste and texture, but reheating frequency and conditions can affect the sweet's colour and consistency. It is important to understand this dynamic to ensure the desired quality of the final product. Based on the facts as mentioned above, the present study was conducted to analyse the change in colour and viscosity occurring in the Ghee during repetitive frying to cook Gulabjamuns.The change in colour attributes and viscosity of Ghee was monitored at various hours of frying. The results revealed that the Ghee became darker, the green hues became more prominent, and the yellow hues became more intense the longer it was fried. Besides, the most significant color change occurred during the 60-hour frying duration, as indicated by a decrease in lightness (L* value from 43.07 to 41.1) and a noticeable shift towards greener hues (Δa* value of -7.22334), suggesting that extended frying times lead to the darker and greener side. It attained its maximum viscosity after 12 hours of frying, with a shear stress of 19.10 Pa and viscosity of 0.66 Pa-s, which was correlated with the formation of a scum and the disappearance of steam bubbles. The physicochemical changes taking place in Ghee during the frying of Gulabjamun after repeated heating provide understanding to sweet makers for the selection of the appropriate frying medium and frying techniques, which ultimately assist in the improvement of the overall sensory attributes of the Gulabjamun.
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Эту запись предоставил Applied and Natural Science Foundation