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This document describes a study on the microbial parameters and shelf life of gulabjamun (an Indian sweet) blended with coconut and wheat bran. Gulabjamun was prepared with different levels of wheat bran (2%, 3%, 20%) and coconut (15%, 20%) alone or in combination. The treatment with 15% coconut addition was rated the best. The standard plate count of fresh gulabjamun was 7x106 CFU/g, with yeast/mould and coliform counts being nil. Storage increased microbial counts, with the highest counts seen on the 4th

Author

Game-ON YT

Language

EN