Effect of soaking on physico-chemical characteristics of cassava flour and its utilization in gulabjamun.

摘要

The flours were prepared form fresh and soaked (120 h) tubers. Flour from soaked tubers showed slightly higher amount of carbohydrates, whereas starch content remained the same. There was a marked improvement in almost all physico-chemical characteristics of flour from soaked tubers, except particle density. The replacement of khoa by 15% of cassava flour prepared from fresh and soaked tubers in the gulabjamun preparation showed significant improvement in appearance, texture and overall acceptability of gulabjamun on organoleptic evaluation. It was also found that, flour prepared from soaked tubers could be used upto 20% in the gulabjamun preparation and found acceptable on organoleptic evaluation..