Vol. 9, Special Issue 6, Part A (2024)

Author(s): Sulochana S Jadhav, SR Shegokar, SD Chavan, RR Shelke and GV Thakre

Abstract: In present investigation Finger millet was used for preparation of gulabjamun with different percent i.e. T₁ (control), T₂ (5%), T₃ (10%), T₄ (15%), T₅ (20%). To find out the effect of Finger millet flour gulabjamun obtained was evaluated of acceptability by a 9-point hedonic scale. For sensory evaluation, the results revealed that overall acceptability scores obtained were, 7.6, 7.8, 8.0, 7.8 and 7.7 for the treatment T₁, T₂, T₃, T₄, and T₅ respectively. The treatment T₃ scores significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments.