Vol. 10, Issue 2, Part B (2025)

Author(s): JP Kapse, PA Kahate, RR Shelke, SR Shegokar and ST Ingle

Abstract: In the present investigation, Gulabjamun was prepared with different levels of steamed unripe banana pulp as control with 0% (T₁), 10% (T₂), 20% (T₃), 30% (T₄), and 40% (T5). To find out the effect of steamed unripe banana pulp gulabjamun obtained was evaluated of overall acceptability in respect of flavour, colour and appearance and body and texture by a 9-point hedonic scale and determined sensory evaluation. On the basis of sensory evaluation, the results revealed that overall acceptability scores obtained were 8.20, 7.70, 8.00, 8.58, and 8.18 for the treatment T₁, T₂, T₃, T₄, and T₅ respectively. The treatment T4 scores significantly highest scores for flavour, body and texture, colour and appearance and overall acceptability which were found superior amongst all the treatments. Therefore, T4 treatment was selected for further sensory evaluation during storage period with different temperature. According to the results obtained that the flavour, body and texture, colour and appearance and overall acceptibility was found 15 days and 25 days on room temperature and refrigerated temperature respectively. The overall acceptability of steamed unripe banana gulabjamun was decreased on both temperature condition on storage period.