<div>Background: Gulabjamun is a sweet indigenous commodity, commonly prepared from khoa in the country&rsquo;s northern, western, and central regions. The present study was undertaken to develop value added gulabjamun with khoa and foxtail millet for better nutritional profile.&nbsp; 
 
Methods: Value added gulabjamun was prepared by incorporating foxtail millet flour at 20% (GJF1), 30% (GJF2) and 40% (GJF3) based on the weight of khoa. 
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Result: Sensory evaluation study revealed that GJF1 was best accepted among the variations and obtained an overall acceptability score of 8.55. The value added gulabjamun GJF1 had a moisture content of 33.51%, 12.28 g fat, 8.93 g protein, 1.28 g ash, 1.12 g crude fibre, 30.3 &micro;g vitamin A, 144.25 mg calcium and 0.702 mg iron per 100 g. Though the rheological attributes showed a decreasing trend with incorporation of foxtail millet, the native texture of gulabjamun was retained. Millet incorporated gulabjamun (GJF1) had a shelf life of 5 days at room temperature and 15 days at refrigeration temperature. Therefore, foxtail millet could be successfully incorporated to gulabjamun with highly acceptable sensory attributes.</div>

Development of Gulabjamun with Incorporation of Foxtail Millet