Gulabjamun is traditional dairy product of the Indian subcontinent. The physico-thermal properties of Gulabjamun during sub-baric frying were analyzed at varying temperatures. The Gulabjamun balls were fried at three temperatures 110,115 and 120°C for average sphericity values of Gulabjamun were derived from the dimensions measured along the three major axes as to . The expansion ratio values varied from after 300s of frying. The Apparent density values decreased with increase in the frying temperatures. | Measurement of physico-thermal properties of gulabjamun during sub-baric frying
