Changes in Moisture and Fat Content of Gulabjamun Balls during Sub-Baric Frying and Vacuum Impregnation

The current study was carried out to analyze the changes in moisture and fat content in the Gulabjamun balls during sub-baric frying and vacuum impregnation. The moisture content during frying of Gulabjamun decreased linearly with increasing frying temperature and time. It was found that moisture content was decreased from the initial value of 60.91% to 17.66, 15.71 and 12.74% (d.b.) at 110, 115 and 120oC, respectively. The fat content of Gulabjamun during sub-baric frying varied directly with increase in the frying time and inversely with increase in the frying temperature. During soaking the moisture content decreased with increase in the sugar concentration and increase in soaking time. The fat loss was higher when soaked in higher sugar concentration i.e. at 60⁰Brix and increased with increase in soaking time across all syrup concentration evaluated. The fat values decreased from 25% to 11.25, 10, and 9.75% when soaked in 40, 50 and 60⁰Brix syrup.