This document provides information on tin sweet products made from milk, specifically gulab jamun and rasgulla. It discusses the ingredients, processing methods, packaging, and storage of these traditional Indian desserts. For gulab jamun, the key steps include preparing khoa, mixing it with maida and baking powder, frying the balls, and soaking them in sugar syrup. For rasgulla, the main steps are making chhena, shaping it into balls, boiling the balls in syrup, and packaging the finished product in tin containers. Quality testing includes sensory evaluation and microbiological analysis. The goal of the processing methods outlined is to produce high quality tin sweet products with increased shelf life through appropriate packaging.

1. TIN SWEETS

2. FPT-313 Bakery, Confectionery and Snack Products
Submitted by
B.Raja Sheeba
FTM19060,B.tech
Food technology (3rd year)
CFNFT, Madhavaram Milk Colony,
Chennai-600 051.

3. Specification
Tin Sweet Products
1. It is an Indian Traditional Food Product.
2. All tin food products was made by milk.
3. All sweet products should be packed in tin containers for transportation in convenient.
4. Microbial inactivation,to increase shelf life of product for consumption.

4. Tin Sweet Products
1. Gulab jamun
2. Rasagulla
3.Raj bhog
4.Cham Cham
5.Kesar Gandheri
6.Kesar Rashberi
7.White Rashberi
8.Kala jamun
9.Rafael kesar petha
10.Rafael Angoori Petha

5. Tin Sweet Products

6. Gulab Jamun
◦ Gulab jamun is a milk -solid- based sweets,
originating in India,Nepal,Pakistan,the
Maldives and Bangladesh,as well as Myanmar.
◦ It is also declared as the national dessert
of Pakistan officially by Government of Pakistan.
◦ Alternative names: Gulab jaman, Lal mohan, Gulab jam,
Gulap jam

7. Ingredients
◦ Khoa
◦ Maida
◦ Milk
◦ Powered milk
◦ Baking powder
◦ Sugar
◦ Ghee
◦ Cardamom
◦ Rose water
◦ Saffron

8. INGREDIENT PURPOSE
Milk It is used to prepare khoa and to improve the texture.
Maida
It binds the khoya and make sure the jamuns do not split
while frying.
Powered milk
The milk powder adds flavor to the mixture, for sure. But
it can also contribute to a darker golden crust and a
more tender innards.
Sugar
Sugar is act as sweetener and used to make sugar syrup.
Baking powder
the chemical reaction created by combining baking
powder with liquid.These tiny CO2 gas bubbles allow for
soft and airy

9. INGREDIENTS PURPOSE
Ghee
Ghee is used to fry the balls and enriched the product.
Rose water
With a delicate floral aroma and taste, it can bring out
a recipe’s sweetness and balance out more tart
ingredients.
Cardamom
Cardamom is an intense, slightly sweet spice that
instantly brings warmth and sweetness to any recipe.

10. Formulation
For optimization,
◦ Khoa: Maida ratio was varied as 70:30,75:25,80:20,85:15 and 90:10
◦ Baking powder was added at 0.2%,0.4%,0.6%,0.8% and 1% of the khoa+maida mixture.
◦ Frying time was varied as 7,8,9,10 and 11mins.
◦ Sugar syrup was different concentrations as 50,55,60,65 and 70°Brix was used for soaking the
gulab jamun.
◦ Temperature of sugar syrup was varied as 30,40,50,60 and 70°C
◦ Gulab jamun were soaked for different duration as 2,4,6,8 and 10h.

11. Processing Method

12. Preparation of Gulab jamun
◦ Milkk used for preparation of khoa was analysed for moisture content by oven drying at 102°C.
◦ Khoa was prepared by heating milk.
◦ Moisture content of this khoa was determined by drying a pre-weighed sample in khoa hot air
oven at 102°C until constant weight.
◦ To the known quantity of khoa,maida and baking powder were added.
◦ To the above mixtures,calculated amount of water was added to achieve 40% moisture content
in the resulting dough.
◦ Balls were made by machine,each weighing 7g.

13. ◦ Balls were fried in ghee at 135-140°C for specific duration of time.
◦ Temperature was monitoring using a K-Type thermocouple having a temperature range of -50
to 1200°C.
◦ The balls were soaked in sugar syrup of specific concentration at a particular temperature for
specific duration of time .
◦ Ratio of gulab jamun to sugar solution was kept constant as 1:5 ( weight of raw gulab jamun:
volume of sugar syrup)

14. Equipments

15. Packaging and Storage
◦ Packaging in Tin Container increase shelf life of product.
◦ Storage
Gulab jamun can be kept at room temperature packaging
About a week and up to one month when refrigerated.
They can be frozen for months .
◦ Shelf life – 8 months

16. Rasagulla
Rasgulla also known as Rosogolla,
Rasgola, or Rosogola is a South Asian
syrupy dessert popular in the Indian
subcontinent and regions with South
Asian diaspora. It is made from ball-shaped
dumplings of chhena and semolina dough,
cooked in light sugar syrup made of sugar.

17. BIS specification of canned Rasagulla

18. Ingredients
◦ Milk
◦ Channa
◦ Sugar
◦ Lemon
◦ cardomom powder

19. Processing Method

20. Rasagulla Manufacturing Process
Preparation of Chhena
◦ First of all, heat the milk in a frying pan on a medium fire and bring it to the boil.
◦ Stir continuously so that scum does not form. Then remove the pan from the fire and slowly
add citric acid solution or the lime juice stirring the milk all the time.
◦ Stop the addition of citric acid solution/lime juice as soon as the milk starts curdling.
◦ Then drain as quickly as possible the watery portion of whey on a piece of muslin cloth by
suitably manipulating the filtering cloth.
◦ After that, tie the four ends of the filtering cloth in the form of a bag. Then immerse the bag in
cold water for about 10-15 minutes to cool the contents.
◦ Remove the cloth bag and drain all the whey by gently squeezing and pressing the bag. The
residual material inside the bag is called “CHHANNA”.

21. Mixing and Kneading
◦ Mix the chhanna well and knead it thoroughly so that it becomes soft and smooth. Then you
will need to prepare small round balls of about ½ to ¾″ diameter from this chhanna.
Preparation of Sugar syrup
◦ In the next step, you will need to prepare the sugar syrups.
◦ The density of syrups hugely matters in rasgulla preparation.
◦ Additionally, you have to prepare two different types of syrups. These are 60° Brix
and 50° Brix.
The cooking of raw rasagulla
◦ Firstly, boil the 60° Brix syrup with the raw rasgulla into it for about 15 to 20 minutes. Slowly
turn with a perforated ladle till the syrup is sufficiently thick.

22. Preparation of final product
◦ Remove the cooked rosogolla, drain and immerse in the 50° Brix syrup. Then add flavors
like rose or any other essence with the final product.
CANNING OF RASAGULLA
Fill the prepared rosogolla in sterilised can (22 to 25 rosogolla in A-2½ can
size). The inner space is filled with 50º Brix syrup. The cans are immediately
sealed with a can sealer. The sealed cans are processed in pressure cooker
at 15 lbs pressure for 15 minutes. Cool the cans in cold water.

23. Semi automatic can sealer

24. Packaging and Storage
◦ Packaging-Tin containers to increase shelf life of product.
◦ Storage – Keep them covered in air tight container.Rasagulla
keeps well for about a week in the refrigerator.
◦ Canned rasagulla –Shelf life 12 months

25. Quality testing
Sensory Evaluation
◦ The sensory acceptability of the soaked gulab jamun and rasagulla were evaluated in terms of
appearance, colour, flavour,taste and over-all acceptability by a six-member panel on 9-point
hedonic scale.
◦ The panel members evaluated the product by taking one each,and rinsing the mouth with
water after each evaluation.
Determination of coli form count
◦ The samples after serial dilution were aseptically transferred to Petri dishes. The violet red agar
medium was added. The plates were distributed for the uniform distribution of the media and
are then solidified. A second thin layer was addedand allowed to solidify. The same was then
incubated at 37°C for 24 hours. The colonies were counted after incubation.

26. Determination of yeast and mould
◦ After the transfer of serially diluted media under aseptic conditions to Petri dishes, a few drops
of sterile tartaric acid was added. The PDA medium was cooled to -45°C and poured on to
the plates. After rotation, the plates were allowed for solidification and the same was
incubated at 22°C for 4-5 days.
◦ https://youtu.be/skCtBIgMR60

27. Reference
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28. Thank you