Studies on Formulation of Sugar-Free Syrup for the Preparation of Khoa Jalebi

摘要

Khoa jalebi is the traditional sweet made from khoa. Since it contains high sucrose, calorie conscious people cannot enjoy this delicacy. Hence, study has been conducted to develop sugar-free khoa jalebi. For soaking of the fried jalebi units, sugar-free syrup was formulated using various sugar substitutes like bulk sweeteners viz. sorbitol and xylitol; intense sweeteners viz. aspartame, acesulafme and sucralose. Other sweeteners similar in sweetness to sugar, available in market, namely 'levulose mixture' and 'sugar-free powder' were also used for syrup making. The khoa jalebi made using the formulated soaking syrups was slightly firmer than the khoa jalebi made using sugar syrup. However, khoa jalebi prepared using syrups of 'levulose mixture' and'sugar-free powder' was observed to have similar sensory characteristics as that of the jalebi prepared using sugar syrup. The overall sensory quality indicated that the jalebi prepared with the formulated syrups were well accepted. The sugar-free khoajalebi possessed similar protein, fat and ash contents as compared to the jalebi prepared using sugar syrup.