Exploring Thermal Dynamics of Gulabjamun Balls under Hypobaric Conditions
Sharanabasava, Menon Rekha R., Nagaratna, Praveen Kumar Y. S., G. Mahesh Kumar, M. Manjunatha & Shivanand · European Journal of Nutrition & Food Safety · 2024
The physico-thermal characteristics of Gulabjamun, a traditional dairy product from the Indian subcontinent, were analyzed during hypobaric frying at different temperatures. The study involved frying Gulabjamun balls at 110°C, 115°C, and 120°C for 300 seconds. The sphericity of G...
Open access
Research Article
10.9734/ejnfs/2024/v16i21391