20-Jun-2013
13:58:21 IST
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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Khoa jalebi, a unique traditional product of Central India |
| Authors: | Pagote, CN
Jayaraj Rao, K |
| Keywords: | Khoa jalebi
Maida jalebi
Composition
Tokir
Market survey
Textural characteristics |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A23C 9/00, A01J, A23C, A23G, A23J |
| Abstract: | Khoa
jalebi is a popular sweet consumed in central parts
of India.
It is one of the foods consumed during fasting days by Hindus and Muslim
community. In order to characterise the typical attributes of this traditional
product, khoa jalebi samples were
collected from Nagpur, Nasik, Indore, Raipur and Wardha cities and evaluated
for sensory, physico-chemical and textural characteristics. The study showed
that khoa jalebi resembled
traditional maida jalebi but
possessed thicker coils heavier in nature. The colour was light brown to dark
brown and the texture was soft yet chewy. The number of coils was restricted to
a maximum of four and sugar syrup remained embedded within the coils. The
composition of the product varied widely the moisture, fat, protein, lactose, sucrose
and ash contents being 18.21 – 28.69, 12.33 – 16.77, 2.78 – 6.98,
7.39 – 13.13, 15.20 – 48.07 and 0.60 – 1.29%, respectively. Variations were
also observed in ingredients used for the preparation of khoa jalebi and the method adopted for manufacture varied from halwai to halwai. Hence, there is a need for characterization and process
optimization for the preparation of khoa
jalebi so that dairy industry can produce this khoa based sweet on large scale. |
| Page(s): | 96-102 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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