Khoa Jalebi, a Unique Traditional Product of Central India
Indian Journal of Traditional Knowledge Vol. 11 (1), January 2012, pp 96-102
Khoa jalebi, a unique traditional product of Central India
Pagote CN* & Jayaraj Rao K Dairy Technology Section, National Dairy Research Institute, Adugodi, Bangalore – 560 030 Karnataka E-mail: [email protected] Received 08.03.11; revised 23.05.11
Khoa jalebi is a popular sweet consumed in central parts of India. It is one of the foods consumed during fasting days by Hindus and Muslim community. In order to characterise the typical attributes of this traditional product, khoa jalebi samples were collected from Nagpur, Nasik, Indore, Raipur and Wardha cities and evaluated for sensory, physico-chemical and textural characteristics. The study showed that khoa jalebi resembled traditional maida jalebi but possessed thicker coils heavier in nature. The colour was light brown to dark brown and the texture was soft yet chewy. The number of coils was restricted to a maximum of four and sugar syrup remained embedded within the coils. The composition of the product varied widely the moisture, fat, protein, lactose, sucrose and ash contents being 18.21 – 28.69, 12.33 – 16.77, 2.78 – 6.98, 7.39 – 13.13, 15.20 – 48.07 and 0.60 – 1.29%, respectively. Variations were also observed in ingredients used for the preparation of khoa jalebi and the method adopted for manufacture varied from halwai to halwai. Hence, there is a need for characterization and process optimization for the preparation of khoa jalebi so that dairy industry can produce this khoa based sweet on large scale.
Keywords: Khoa jalebi, Maida jalebi, Composition, Tokir, Market survey, Textural characteristics IPC Int. Cl.8: A23C 9/00, A01J, A23C, A23G, A23J
India is a country of rich cultural heritage with through a thick cloth hole, in a skilful manner with diverse practices in various fields of arts, textiles, swift circular hand movements, into hot vegetable festivals etc. and is known worldwide for the same. oil. The extruded batter is fried till brown colour is India also has a place in the world culinary scene obtained. After frying, the pieces are dipped in with some of the finest cuisines being offered for sugar syrup for a few minutes and taken out; during people. There are several culinary dishes passed on this time the pieces absorb sugar syrup. Various from generation to generation and adapted over a attributes and manufacturing practices of traditional period of hundreds of years. Many find mention in maida jalebi have been reported in literature1. oldest relics, which are popular even today. Jalebi In central parts of India, jalebi made from khoa is a popular Indian sweet and every Indian - rich or is popular. This product has a unique place among poor - is aware of this product. The jalebi has the people there because it is consumed on religious evolved into ubiquitous sweet over several fasting days such as Ekadashi days and other centuries. Though, it is claimed that the origin of festivals when fasting is observed by people. It is jalebi is in Iran, the product is most popular in the interesting to observe that some sweet shops selling Indian subcontinent. Govt of India lays emphasis on khoa jalebi are situated closer to temples. Since, the promoting indigenous technologies and encourages product is virtually unknown in other parts of the patent protection lest these valuable technologies country, it is necessary that the various aspects of are stolen and projected as original in other parts of the product be documented. This is possible by world. Jalebi preparation technology is well known techniques like survey works, which were used by and has undergone several changes and optimised many workers earlier to characterise products like over a period of time. Traditionally maida jalebi is paneer2, basundi3, khoa4, sweets5,6, etc. Studies like prepared from a batter made with maida (refined these help to define the typical characteristics of wheat flour), water and dahi (curds). The batter has products and will be of immense help in patenting a flowable consistency and is extruded manually processes. These results will serve as a base ______platform for the future works on the product. Also, *Corresponding author the industry may think of manufacturing and PAGOTE & JAYARAJ RAO: KHOA JALEBI, A UNIQUE TRADITIONAL PRODUCT OF CENTRAL INDIA 97
marketing these traditional products because of (Stable Microsystems, UK). A spherical probe their consumer appeal. With these objectives in (P/0.2S) was used to penetrate the surface of the mind, a survey work was undertaken in central jalebi up to a depth of 10 mm. On the force – time parts of India to document the various aspects of curve obtained, the peak of the curve was taken as khoa jalebi. Indian Council of Agricultural hardness (gm) and the area under the curve was Research (ICAR) has a mandate of documenting taken as consistency (gm.sec) (Fig.1). various traditional milk products of our country Morphological features were measured as follows: which number in hundreds or even more. This has Three pieces of khoa jalebi were randomly taken been done to bring forth Indian culture to the World from each lot collected from a particular shop and scene including cuisine culture. The daunting task the number of coils was recorded. Individual of collecting information on these products has weights of the pieces were recorded using an been assigned to its Research Institutes and electronic balance of 0.1 mg accuracy. The Universities. As part of this mandate, the present diameter of the jalebi pieces was measured using a work was taken up. The survey carried out revealed metal scale. Where diameter could not be measured that khoa jalebi is popular in Nagpur and regions up properly, the width was recorded at different places to Nasik in Maharashtra. It is also popular in areas whose average was then expressed as diameter. The like Raipur and Indore and certain areas in southern jalebi coil was cut using a sharp stainless steel Rajasthan. It may be noted that these areas have a knife at different places and the diameter recorded. hot climate throughout the year and a moderate Average of the recorded values was taken as the winter, which has a relation with shelf life of the diameter of the cross section of the coil. product. Sensory Methodology The jalebi samples procured from the different Procurement of khoa jalebi samples markets were placed in sensory evaluation room Personal visits were made to five cities in the under fluorescent lamp and the staff and students of region, namely Nagpur, Nasik, Indore, Raipur and the Institute were asked to evaluate and describe the Wardha and information on the following was various characteristics of the product as follows: collected using pre-formulated schedules and by colour and appearance, flavour, body and texture, personal interactions with several halwais, sweetness and juiciness and overall quality. shopkeepers and consumers. Visits were also made to the manufacturers’ facilities in order to understand and document the various aspects of khoa jalebi including ingredients used and manufacturing details. The samples of khoa jalebi were brought to the laboratory and sensory, textural and physico-chemical parameters were recorded.
Analytical Chemical composition The market samples were thoroughly mixed in pestle and mortar and the well mixed sample was used for further analysis. Moisture, fat, protein, lactose, sucrose and ash contents were estimated by BIS methods as prescribed for khoa7. Water activity was estimated by Rotronic Water activity meter (Switzerland) which worked based on the humidity – sensor capacitance relationship.
Fig. 1Force –time curve of khoa jalebi on Texture Analyser Textural and morphological characteristics (probe: spherical probe; penetration depth 10 mm) F – Peak of the Textural characteristics namely hardness and curve taken as firmness, gm; A – Area under the curve taken as consistency were estimated by Texture Analyser consistency, gm.sec 98 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 11, No. 1, JANUARY 2012
Statistical appearing on surface in many pieces. This of course The various attributes of the khoa jalebi from depended on the extent and uniformity of frying different markets were subjected to one way ANOVA during manufacture. When cut, it can be found that using MS Excel package in order to find out the the interiors of the pieces are lighter and softer than differences existing among the different markets. the crust portion. The body of the khoa jalebi is firm, but slightly juicy with the syrup oozing out Results and discussion when chewed. Maida jalebi are more syrupy. Chemical composition of khoa jalebi However, because of khoa ingredient, the taste of The fat content of khoa jalebi collected from khoa jalebi is pleasantly sweet, slightly caramelised different markets varied from 12.33 – 16.77% and comparable to that of khoa - gulab jamun. (Table 1), but statistical analysis indicated that there There was not much variation in the quality of khoa was no much variation among them (Table 2). jalebi collected from different markets, but those However, all other composition varied significantly brought from Nagpur during summer times (P<0.05) (Table 2), the protein content ranging from possessed darker shades. This was because the 2.78 – 6.98, lactose 7.39 – 13.13, sucrose product was fried to a slightly greater degree to 15.2 – 48.07, moisture 18.21 – 28.69%, ash 0.6 – attain longer shelf life. 1.29 and TS 71.31 – 81.79%. These variations in the The textural attributes varied widely depending samples from market to market could be attributed to on the market as well as the manufacturer. Hardness the following reasons: 1) halwais use khoa from of the jalebi varied from 541.6 – 1272.6 gm and unknown sources; 2) fresh khoa is smooth and soft, consistency from 976.7 – 2843.3gm.sec (Table 3). but stored khoa has hard body and crumbly texture; The variations in the textural attributes are 3) extent of frying is arbitrary and manually indicated by very high standard deviation values. controlled depending on the time availability and The least hardness was observed in Indore samples personal preferences; 4) sugar syrup concentration (541.6 gm) and the highest in Wardha samples varies, because sugar and water are not weighed (1272.6 gm) (not shown in Table 3). The trend properly and used in arbitrary quantities. It is also Table 1Chemical composition of khoa jalebi collected from boiled for such times as per convenience and 5) different markets Soaking of the fried pieces is done 1 to 5 min depending on the convenience. This also resulted in S.No. Chemical composition Range Average*±SD variations in sugar content of khoa jalebi. For the (%) 1 Fat 12.33 – 16.77 14.932±3.4 same reason, water activity of the product varied form 0.71 – 0.82. 2 Protein 2.78 – 6.98 4.892±2.0 3 Lactose 7.39 – 13.13 11.274±2.2 Textural and morphological characteristics of 4 Sucrose 15.20 – 48.07 27.7±12.5 khoa jalebi 5 Moisture 18.21 – 28.69 22.788±4.7 Khoa jalebi is generally round or oval in shape with two to four coils. It resembles maida jalebi but 6 Minerals 0.60 – 1.29 0.91±0.3 its coils are thicker. The colour is dark brown to 7 Total solids 71.31 – 81.79 77.21±4.7 very dark brown with light and dark shades * Average of all markets
Table 2ANOVA parameters for chemical composition of khoa jalebi collected from different markets
Source df Fat Protein Lactose Sucrose Moisture Minerals TS SS F-value SS F-value SS F-value SS F-value SS F-value SS F-value SS F-value Between 4 31.5 0.60NS 34.6 4.3 * 59.9 15.4* 1787.4 10.8* 186.6 3.9* 1.0 4.5* 186.5 3.8* markets Error 10 130.7 - 20.1 - 9.7 - 413.5 - 121.3 - 0.6 - 121.3 - Total 14 162.2 - 54.7 - 69.7 - 2200.8 - 307.9 - 1.6 - 307.8 -
* Significant at P<0.05; NS – Not significant PAGOTE & JAYARAJ RAO: KHOA JALEBI, A UNIQUE TRADITIONAL PRODUCT OF CENTRAL INDIA 99
however was slightly different with consistency, the firmer than traditional maida jalebi because during least being in Nasik samples and the highest in frying process moisture evaporated and during Nagpur samples. ANOVA parameters presented in soaking, sugar was absorbed into the coils. So, it Table 4a showed statistically insignificant can be deduced that the firmness of the jalebi difference among the market samples (P >0.05). pieces depended on the extent of frying and the This indicated that variations existing within the concentration of sugar syrup used for soaking. It given market samples were not typical of the was the belief of the vendors that during summer product, but because of variations in halwais’ months because of hot weather, jalebi spoils manufacturing practices. The jalebi pieces were quickly, so frying has to be done to a darker colour. During winter months when the temperatures are Table 3Textural and morphological attributes of khoa jalebi cooler, frying can be done to a lighter colour. collected from different markets Accordingly the textural characteristics varied, however on cooling and storing in shop shelves for S.No. Textural and Range Average*±SD jalebis morphological a few hours the turn firm. This may be attribute attributed to sugar solidification and absorption of sugar syrup deep into the structure. 1 Hardness, gm 541.6 – 835.06±301.26 1272.6 The jalebi pieces were varying in width, weight 2 Consistency, 976.7 – 1750.88±776.17 and coil thickness (Table 3). The weight per piece, gm.sec 2843.3 size and coil diameter ranged from 19.9 – 53.7gm, 5.5 – 7.4 cm and 0.8 – 1.5 cm, respectively. The 3 Weight per piece, 19.9 – 53.7 36.16±16.0 standard deviation values indicated that variations gm were not of big magnitude even though the variations 4 Size, cm 5.5 – 7.4 6.28±1.1 among market samples were statistically significant (P<0.05) (Table 4). The number of coils in jalebi 5 No. of coils per 2.3 – 2.9 2.46±0.6 varied from 2.3 – 2.9; these being average values piece expressed in decimals. However, these results do not carry any technological significance, but probably 6 Coil cross section 0.8 – 1.5 1.18±0.5 diameter indicate market trend and consumer preference. Regarding the ‘design’ of the jalebi piece, there was * Average of all markets no specific knot observed in the case of khoa jalebi,
Table 4ANOVA parameters for (a) textural and (b) morphological attributes of khoa jalebi collected from different markets
(a)
Source df Hardness Consistency SS F-value SS F-value Between 4 2178140.7 1.3 NS 14458332.5 2.00 NS markets Error 25 10693004.3 - 45315282.3 - Total 29 12871146.0 - 59773615.8 -
(b) Source df Size Coil diameter df No. of coils df Weight per piece SS F-value SS F-value SS F-value SS F-value Between 4 20.7 6.2* 5.4 11.3* 4 2.6 2.1NS 4 6083.5 27.5* markets Error 50 42.0 - 6.0 - 35 11.0 - 25 1381.4 - Total 54 62.7 - 11.5 - 39 13.6 - 29 7464.8 - * Significant at P<0.05; NS – Not significant 100 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 11, No. 1, JANUARY 2012
unlike in maida jalebi wherein specific knot design was observed1. This might be because the batter used for khoa jalebi was thicker in consistency than the batter used for maida jalebi. Formation of ‘knot’ using thicker batter would be difficult by the swift hand movements during coil formation. Freshly made khoa jalebi are crisp and soft and are relished more by consumers.
Ingredients and manufacturing aspects of khoa jalebi The method of preparation of khoa jalebi is similar to that of maida jalebi but differed in ingredients used. The first and important step in khoa jalebi manufacture is the preparation of batter of right consistency. The common ingredients used for batter
making are khoa, arrow root powder and tokir Fig.2Tokir powder (a locally known dry powder). According to the knowledge of the halwais, the function of the ingredients are as follows: khoa forms the base material for the jalebi manufacture, arrow root powder acts as binding agent and tokir helps in holding the sugar syrup inside the jalebi coils. Tokir is colloquial word used in the region and its nature is not exactly known, though it is agreed that the white clods of tokir (Fig.2) are prepared from flora of ponds. The ratio of the ingredients for khoa jalebi manufacture varied from halwai to halwai, but there was common agreement among the halwais that cow milk khoa was suitable for the jalebi preparation. This may be scientifically convincing observation because the jalebi needs to have soft texture that can only be imparted by cow milk proteins. Cow milk proteins are less springy and are low in calcium8. The general method of preparation of khoa jalebi collected during the survey work by personal interactions and visits to manufacturing facilities is given in the flow chart (Fig. 3) and depicted in Fig. 4.
Conclusion Khoa jalebi is a popular sweet in central parts of India. It has light brown to dark brown colour, a pleasing nutty taste and soft texture with sugar syrup embedded in the coils. Wide variations were observed in manufacturing techniques of khoa jalebi including ingredient proportions, batter making, frying and soaking conditions, etc. There is a need for optimizing these parameters in order to produce a good, uniform Fig. 3Manufacturing method of khoa jalebi quality of khoa jalebi for large scale production and marketing by organized dairies, which are constantly
PAGOTE & JAYARAJ RAO: KHOA JALEBI, A UNIQUE TRADITIONAL PRODUCT OF CENTRAL INDIA 101
on the lookout for new products. This product could information. The analytical services rendered by be showcased as typical Indian product in culinary Dr. K.V. Reddy, Research Associate, is gratefully exhibitions. Since little is known about the nature of acknowledged. tokir, there is a need to carry out further studies on the efficacy of this plant ingredient and its hunger References quenching characteristics. 1 Chakkaravarthi A, Punil Kumar HN & Suvendu Bhattacharya, Jilebi – an Indian traditional sweet: attributes, Acknowledgement manufacturing practices and scope for large scale production, Authors thank various khoa jalebi manufacturers Indian Food Industry, 28 (2) (2009) 30 – 36. 2 Vishweshwaraiah L, & Anantakrishnan CP, Quality of and others in Nagpur, Nasik, Indore, Wardha and market samples of paneer, J Food Sci Technol, 22(3) (1985) Raipur cities for their cooperation and providing 215-216. 102 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 11, No. 1, JANUARY 2012
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