Effect of Tikhur (Curcuma angustifolia roxb.) Flour on physico-chemical and sensory qualities of Gulabjamun

Efforts were made to develop Tikhur based Gulabjamun with the addition of Tikhur flour viz, 10% (T^sub 2^), 20% (T^sub 3^) and 30% (T^sub 4^) by replacing 10% maida (T^sub 1^) especially to consume during fastening and it has been reported that Gulabjamun prepared with the addition of 30% Tikhur flour obtained highest acceptability (score 9.0 on 9-point Hedonic scale). Tikhur flour used for Gulabjamun preparation contains 15.0 % moisture, 0.20% fat, 1.60% protein, 82.30 % carbohydrate and 0.90% ash. The fresh product T^sub 4^ (30%) had 26.14% moisture, 23.52 % fat, 16.98 % protein, 47.82 % carbohydrate, 6.10 % ash and 73.86% total solids. During the storage period at room temperature, there was a consistent increase in free fatty acid and peroxide value in all the samples due to hydrolytic and oxidative rancidity while though these changes were slower in T^sub 4^ sample compared to T^sub 2^ and T^sub 3^. It is also concluded that Tikhur flour based Gulabjamun of treatment T^sub 4^ (30% Tikhur flour) was the best having the cost of ? 15,680/- /100 Kg which is lower than control (T^sub 1^).