2019
DOI: 10.1007/s13197-019-03734-5
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Evaluation of vacuum impregnation as a novel approach for soaking of fried Gulabjamun balls

Abstract: Vacuum impregnation of sugar syrup into subbaric fried Gulabjamun was evaluated as a technological approach to prepare a product of most acceptable quality. Sugar syrup concentrations (40, 50 and 60°Brix) in combination with process time (2, 4 and 6 min) were analyzed for their effect on product quality in terms of its overall acceptability, expansion ratio, hardness, juiciness and sugar content. The effect of the process conditions on the five listed responses during the vacuum impregnation process was evalua… Show more

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Cited by 2 publications
(3 citation statements)
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References 11 publications
(18 reference statements)
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“…Although surgical resection remains the optimal curable treatment, over 80% of patients with unresectable lesions are not eligible for surgery 2 . Recent advances in systemic chemotherapy brought new hope by shrinking the tumors, thus converting unresectable metastases to resectable ones 3 . However, due to the heterogeneity of CRLM, patients may have different chemotherapy responses 4 .…”
Section: Introductionmentioning
confidence: 99%
“…Although surgical resection remains the optimal curable treatment, over 80% of patients with unresectable lesions are not eligible for surgery 2 . Recent advances in systemic chemotherapy brought new hope by shrinking the tumors, thus converting unresectable metastases to resectable ones 3 . However, due to the heterogeneity of CRLM, patients may have different chemotherapy responses 4 .…”
Section: Introductionmentioning
confidence: 99%
“…Kumar and Ravindra (2016) reported on the development of a sub-baric thermal processor (SBTP) for the preparation of fried and soaked dairy products. The standardization of the process protocol for vacuum impregnation of sugar syrup into fried Gulabjamun balls has been highlighted in Sharanabasava et al (2018Sharanabasava et al ( , 2019. A comparative evaluation of the quality and acceptability of Gulabjamun prepared using sub-baric frying and soaking process against the product prepared using conventional processing protocols is presented in this study.…”
Section: Introductionmentioning
confidence: 94%
“…After the elapse of the soaking time, the soaked product was withdrawn from the syrup and used for analysis. For sub-baric soaking of the fried Gulabjamun balls, the following standardised process was followed (Sharanabasava et al 2019). The balls were loaded in perforated trays and the tray was introduced in the soaking unit of the SBTP with a bath of sugar syrup (60 o Brix) in the tank section at the bottom of the unit.…”
Section: Soaking Of Gulabjamunmentioning
confidence: 99%