Formulation of instant gulabjamun mix from the admixture of spray dried skim milk powder and whey protein concentrate

Spray dried skim milk powder (SMP) was blended with spray dried whey protein concentrate (WPC) which had undergone various heat treatments, at (WPC:SMP) 20:80, 30:70, 40:60 and 50:50 proportions along with 25% of refined wheat flour (maida), 2% baking powder and 15% moisture butter and was used in the formulation of instant gulabjamun mix. With the increasing heat treatment to WPC retentate from 80 degreesC/10 min to 95 degreesC/10 min, there was progressive increase in the extent of denaturation and HMF content alongwith proportionate decrease in whey protein nitrogen index. Overall acceptability scores revealed that, the WPC which had undergone a heat treatment of 90 degreesC/10 min resulted in better product compared to other heat treatments at all proportions of blending. Instant gulabjamun mix, prepared with 40 to 60 blend resulted in better product with respect to all functional and sensory characteristics. It was concluded that WPC retentate has to be given a heat treatment of 90 degreesC/10 min and such spray dried WPC could be blended with SMP at 40% level to obtain instant gulabjamun mix.