PREPARATION OF GULABJAMUN FROM BUFFALO MILK KHOA DOUGH INCORPORATED WITH TRISODIUM CITRATE

Effects of incorporation of trisodium citrate in varying concentration s during khoa and dough making on the quality of gulabjamun were studi ed. Composition, penetration value and springiness of gulabjamuns were not affected significantly by the use of trisodium citrate, whereas f lavour and sugar absorption characteristics improved significantly und er similar conditions. Softness and sensory quality of gulabjamun coul d be improved with the addition of 0.5% trisodium citrate in milk duri ng khoa making.