Gulab Jamun is an Indian traditional sweet item, in which balls made of mixture of Khoa (concentrated/condensed milk solids) and wheat flour (maida) are soaked in sugar syrup of specific concentration.
...what different properties can be checked to land about the amount of sugar syrup gradually penetrated in Gulab Jamun (ball), which may cause the textural changes in core of gulabjamun? Need to study both internal textural changes of gulab jamun and changes in concentration of sugar syrup....Kindly suggest possible tests for analytical support those have to be carried....?
I hope the link below is helpful
Article Perception and measurement of stickiness in sugar-rich foods
@Mohamed Morsy ...Thank you for your kind response. But Sir actually I wish to work on GulabJamun to check for penetration of Sugar syrup in/to the Gulabjamun balls. Stickiness only I think will be more subjective kind of test as per paper you have suggested. It could be one of the tests for sugar solution after deeping balls so that to cross check concentration of solution.
So I am looking for the appropriate test thereby which I can conclude with the total absorption of sugar by Gulabjamun from the syrup during soaking it in syrup. Looking forward for your reply to get solution. Thanks Sir
You may answered partially by "adsorption" on your question. Measure you product before and after soaking an you will be able to calculate the mass change and syrup adsorption. Additionally, you may check the water content before and after soaking, so you could calculate the amount of adsorbed sugar.
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