Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun
Article Main
Abstract
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.
Article Details
Article Details
Keywords
Colour, Frying, Ghee, Gulabjamun, Indian recipe, Viscosity
References
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Kumar, S., Chandra, A., Nema, P. K., Sharanagat, V. S., Kumar, S., and Gaibimei, P. (2022). Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet). Journal of Food Science and Technology. 59(11), 4352-4361
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Nawaz, H., Zafar, N., Jabeen, R., Amjad, A., Shah, M. & Munir, S. (2023). Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee. European Journal of Lipid Science and Technology, 125(11), 2300053. https://doi.org/10.1002/ejlt.202300053
NDDB-National Dairy Development Board (2023). Retrieved from https://www.nddb.coop/information/stats/milkprodindia.
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Patel, D., Minz, P. S., Chitranayak, V. S. & Prajapati, R. (2022). Monitoring of changes in quality parameters during thermal treatment of ghee. The Pharma Innovation Journal, https://www.thepharmajournal.com/rchives/2022 /vol11issue10/PartO/11-10-157-129.pdf
Rodier, L. C. & Hartel, R. W. (2021). Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. Journal of Food Science. 86(6), 2553-2568.
Sain, M. (2019). Study on development of solar energy based thermal reservoir for milk processing, M. Tech Thesis submitted to Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Sain, M., Sharma, A. & Zalpouri, R. (2020). Solar energy utilization in dairy and food processing industries: Current applications and future scope. Journal of Community Mobilization and Sustainable Development. 15(1, 227-234.
Sangama, A. A., Sharma, M., Ravindra, M. R. & Rao, K. J. (2023). Quality attributes of ghee residue prepared using Deoni and Holstein Friesian crossbred cow milk as influenced by method of preparation: Quality attributes of ghee residue. Indian Journal of Dairy Science, 76(1). https://epubs.icar.org.in/index.php/IJDS/article/view/1239 49
Santos, J.C.O., Santos, I.M.G. & Souza, A.G. (2005) Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering. 67(4), 401-405
Santos, R., Loh, W., Bannwart, A. & Trevisan, O. (2014). An overview of heavy oil properties and its recovery and transportation methods. Brazilian Journal of Chemical Engineering. 31(3), 571-590.
Sharnabasava, M.R.R., Praveen Kumar, Y.S., Arjun, V.M. & Shivanand, A.M. (2018). Changes in moisture and fat content of Gulabjamun balls during sub-baric frying and vacuum impregnation. International Journal of Chemical Studies. 6(1),1108-1111
Shi, B., Guo, X., Liu, H., Jiang, K., Liu, L., Yan, N., Farag, M. A. & Liu, L. (2023). Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and its gut homeostasis regulation. Food Chemistry, 137994.
Wang, W.Q., Sheng, H.B., Zhou, J.Y., Yuan, P. P., Zhang, X. F., Lu, M. L. & Gu, R. X. (2021). The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction. International Dairy Journal. 113,104896.
Yokogawa, T., Yamazaki, C., Hara, M., Sakashita, Y., Tanikawa, T., Suzuki, R., Inoue, Y. & Kitamura, M. (2023). Effect of Maillard reaction on the quality of clarified butter, ghee. Journal of Natural Medicines, 77(1), 230–237.
Zakaria, F., Lujaji, F. & Kivevele, T. (2022). Rheological and Physicochemical Analysis of Nonedible Oils
Used for Biodiesel Production. ACS Omega. 7(42),37133-37141.
Bai, S., You, L., Ji, C., Zhang, T., Wang, Y., Geng, D., Gao, S., Bi, Y. & Luo, R. (2022). Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi. Food Research International, 159, 111545.
Battula, S. N., Laxmana Naik, N., Sharma, R. & Mann, B. (2020). Ghee, Anhydrous Milk Fat and Butteroil. In T. Truong, C. Lopez, B. Bhandari, & S. Prakash (Eds.), Dairy Fat Products and Functionality (pp. 399–430). Springer International Publishing. https://doi.org/10.1007/978-3-030-41661-4_16
Buchilina, A. & Aryana, K. (2021). Physicochemical and microbiological characteristics of camel milk yogurt as influenced by monk fruit sweetener. Journal of Dairy Science. 104(2),1484-1493
Chakravartula, S. S. N., Soccio, M., Lotti, N., Balestra, F., Dalla Rosa, M., and Siracusa, V. (2019). Characterization of composite edible films based on pectin/alginate/whey protein concentrate. Materials. 12(15):2454
Gomes, J. V. P., de Oliveira, L. A., Francisquini, J. D. A., Anunciacao, P. C., Stephani, R., de Oliveira, L. F. C., ... & Della Lucia, C. M. (2021). Morphological characterization of whey protein concentrates admixture of microencapsulated curcumin by spray drying. Journal of Food Processing and Preservation. 45(2),15141.
Ho, Q. T., K. M. Murphy, K. P. Drapala, M. A. Fenelon, J. A. O’Mahony, J. T. Tobin & N. A. McCarthy. (2019). Modelling the changes in viscosity during thermal treatment of milk protein concentrate using kinetic data. Journal of Food Engineering. 246, 179-191
Kumar, G., Ravindra, M. R., Nagajjanavar, K., Juvvi, P., Sinha, C., Manjunatha, M., and Basava, S. (2022b). Design and development of sub‐baric thermal processer for frying of Gulabjamun: a deep‐fat fried dairy product. Journal of Food Process Engineering, 45(6):e14005
Kumar, M. & Manjunatha, M. (2022a). Analysis of physico-thermal characteristics of Gulabjamun balls during hypobaric frying. The Pharma Innovation Journal. 11(9), 3043-3047
Kumar, S., Chandra, A., Nema, P. K., Sharanagat, V. S., Kumar, S., and Gaibimei, P. (2022). Optimization of the frying process in relation to quality characteristics of Khaja (A traditional sweet). Journal of Food Science and Technology. 59(11), 4352-4361
Kushwaha, R., Vinti Singh, M. P. & Kaur, D. (2017). Traditional sweet: Gulabjamun. International Journal of Current Research and Reviews. 9(21):45-53
Mishra, S., Firdaus, M. A., Patel, M., & Pandey, G. (2023). A study on the effect of repeated heating on the physicochemical and antioxidant properties of cooking oils used by fried food vendors of Lucknow city. Discover Food. 3(1), 7.
Mourya, C. S., and Thakur, S. N. (2021). Chemical analysis of sugar-free Gulabjamun prepared from Gulabjamun mix by using skim milk powder, soy flour and low calorie sweeteners. The Pharma Innovation Journal. 10(12), 2163-2173.
Nawaz, H., Zafar, N., Jabeen, R., Amjad, A., Shah, M. & Munir, S. (2023). Effects of repeated frying on physicochemical characteristics, oxidative stress, and free radical scavenging potential of canola oil and ghee. European Journal of Lipid Science and Technology, 125(11), 2300053. https://doi.org/10.1002/ejlt.202300053
NDDB-National Dairy Development Board (2023). Retrieved from https://www.nddb.coop/information/stats/milkprodindia.
Panwar, P. S., Ravindra, M. R., Birwal, P., & Solanki, K. K. (2023). Effect of thermal degradation on oxidative stability of ghee under conventional and sub-baric frying conditions. The Pharma Innovation Journal, https://www.thepharmajournal.com/archives/2023/vol12issue8S/PartW/S-12-8-156-209.pdf
Patel, D., Minz, P. S., Chitranayak, V. S., & Prajapati, R. (2022). Monitoring of changes in quality parameters during thermal treatment of Ghee. The Pharma Innovation Journal. 11(10), 1274-1282.
Patel, D., Minz, P. S., Chitranayak, V. S. & Prajapati, R. (2022). Monitoring of changes in quality parameters during thermal treatment of ghee. The Pharma Innovation Journal, https://www.thepharmajournal.com/rchives/2022 /vol11issue10/PartO/11-10-157-129.pdf
Rodier, L. C. & Hartel, R. W. (2021). Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heating. Journal of Food Science. 86(6), 2553-2568.
Sain, M. (2019). Study on development of solar energy based thermal reservoir for milk processing, M. Tech Thesis submitted to Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Sain, M., Sharma, A. & Zalpouri, R. (2020). Solar energy utilization in dairy and food processing industries: Current applications and future scope. Journal of Community Mobilization and Sustainable Development. 15(1, 227-234.
Sangama, A. A., Sharma, M., Ravindra, M. R. & Rao, K. J. (2023). Quality attributes of ghee residue prepared using Deoni and Holstein Friesian crossbred cow milk as influenced by method of preparation: Quality attributes of ghee residue. Indian Journal of Dairy Science, 76(1). https://epubs.icar.org.in/index.php/IJDS/article/view/1239 49
Santos, J.C.O., Santos, I.M.G. & Souza, A.G. (2005) Effect of heating and cooling on rheological parameters of edible vegetable oils. Journal of Food Engineering. 67(4), 401-405
Santos, R., Loh, W., Bannwart, A. & Trevisan, O. (2014). An overview of heavy oil properties and its recovery and transportation methods. Brazilian Journal of Chemical Engineering. 31(3), 571-590.
Sharnabasava, M.R.R., Praveen Kumar, Y.S., Arjun, V.M. & Shivanand, A.M. (2018). Changes in moisture and fat content of Gulabjamun balls during sub-baric frying and vacuum impregnation. International Journal of Chemical Studies. 6(1),1108-1111
Shi, B., Guo, X., Liu, H., Jiang, K., Liu, L., Yan, N., Farag, M. A. & Liu, L. (2023). Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and its gut homeostasis regulation. Food Chemistry, 137994.
Wang, W.Q., Sheng, H.B., Zhou, J.Y., Yuan, P. P., Zhang, X. F., Lu, M. L. & Gu, R. X. (2021). The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction. International Dairy Journal. 113,104896.
Yokogawa, T., Yamazaki, C., Hara, M., Sakashita, Y., Tanikawa, T., Suzuki, R., Inoue, Y. & Kitamura, M. (2023). Effect of Maillard reaction on the quality of clarified butter, ghee. Journal of Natural Medicines, 77(1), 230–237.
Zakaria, F., Lujaji, F. & Kivevele, T. (2022). Rheological and Physicochemical Analysis of Nonedible Oils
Used for Biodiesel Production. ACS Omega. 7(42),37133-37141.
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How to Cite
Influence of frying conditions on colour kinetics and viscosity of frying medium employed for making Indian recipe Gulabjamun. (2024). Journal of Applied and Natural Science, 16(2), 526-533. https://doi.org/10.31018/jans.v16i2.5444
