Optimizing the Formulation and Processing Conditions of Gulab Jamun: A Statistical Design

Figures & data

Table 1 L₂₅ orthogonal design of experiments for optimization of gulab jamun preparation

No.	A	B	C	D	E	F	A	B	C	D	E	F	OA ^a
1	1	1	1	1	1	1	70	0.2	7	50	30	2	2.58
2	1	2	2	2	2	2	70	0.4	8	55	40	4	3.67
3	1	3	3	3	3	3	70	0.6	9	60	50	6	5.37
4	1	4	4	4	4	4	70	0.8	10	65	60	8	6.42
5	1	5	5	5	5	5	70	1	11	70	70	10	5.25
6	2	1	2	3	4	5	75	0.2	8	60	60	10	3.67
7	2	2	3	4	5	1	75	0.4	9	65	70	2	3.92
8	2	3	4	5	1	2	75	0.6	10	70	30	4	2.67
9	2	4	5	1	2	3	75	0.8	11	50	40	6	6.42
10	2	5	1	2	3	4	75	1	7	55	50	8	5.83
11	3	1	3	5	2	4	80	0.2	9	70	40	8	4.17
12	3	2	4	1	3	5	80	0.4	10	50	50	10	6.47
13	3	3	5	2	4	1	80	0.6	11	55	60	2	6.58
14	3	4	1	3	5	2	80	0.8	7	60	70	4	5.25
15	3	5	2	4	1	3	80	1	8	65	30	6	5
16	4	1	4	2	5	3	85	0.2	10	55	70	6	5.25
17	4	2	5	3	1	4	85	0.4	11	60	30	8	5.5
18	4	3	1	4	2	5	85	0.6	7	65	40	10	6.58
19	4	4	2	5	3	1	85	0.8	8	70	50	2	5.67
20	4	5	3	1	4	2	85	1	9	50	60	4	7.03
21	5	1	5	4	3	2	90	0.2	11	65	50	4	6.08
22	5	2	1	5	4	3	90	0.4	7	70	60	6	6.75
23	5	3	2	1	5	4	90	0.6	8	50	70	8	6.17
24	5	4	3	2	1	5	90	0.8	9	55	30	10	7
25	5	5	4	3	2	1	90	1	10	60	40	2	6.17
a: Results are mean ± S.D. of 6 determinations. A: khoa%; B: baking powder %; C: frying time in minutes; D: Sugar syrup concentration in °Brix; E: temperature of sugar syrup; F: duration of soaking in hours; and OA: overall acceptability score.

Figure 1 Representative graph of texture of raw gulab jamun.

Figure 2 Representative graph of texture of fried gulab jamun.

Figure 3 Representative graph of texture of soaked gulab jamun.

Table 2  % Weight change, % volume expansion on frying and soaking of gulab jamuns, and % porosity ^a

Batch no.	% Weight loss on frying	% Weight gain on soaking	% Volume expansion on frying	% Volume expansion on soaking	% Porosity
1	10.55 ± 0.40	49.26 ± 4.43	42.68 ± 0.80	−1.11 ± 2.90	21.48 ± 2.78
2	9.93 ± 0.39	65.5 ± 1.3	54.20 ± 2.00	16.07 ± 3.56	28.33 ± 1.06
3	7.14 ± 0.27	118.51 ± 2.56	43.99 ± 5.19	36.20 ± 1.22	33.00 ± 4.05
4	11.03 ± 0.25	127.95 ± 10.84	57.99 ± 8.03	33.89 ± 2.03	34.25 ± 4.56
5	9.08 ± 0.39	163.01 ± 8.05	65.44 ± 4.40	37.14 ± 0.93	39.60 ± 2.24
6	9.01 ± 0.22	105.75 ± 1.82	49.37 ± 4.28	35.35 ± 2.06	29.46 ± 0.40
7	15.51 ± 0.13	57.68 ± 12.15	45.90 ± 0.78	−4.17 ± 2.79	35.98 ± 3.20
8	10.77 ± 0.65	48.72 ± 2.45	52.77 ± 0.90	4.32 ± 1.76	32.44 ± 3.82
9	13.88 ± 0.40	157.04 ± 7.57	59.64 ± 0.66	41.20 ± 0.59	33.10 ± 3.69
10	5.58 ± 0.20	138.35 ± 5.26	66.61 ± 1.93	37.50 ± 3.49	43.73 ± 5.50
11	11.14 ± 0.15	99.52 ± 0.67	60.25 ± 2.51	22.48 ± 4.54	36.12 ± 2.20
12	13.10 ± 0.09	130.02 ± 6.78	55.57 ± 1.00	38.42 ± 2.39	37.38 ± 1.24
13	11.39 ± 0.07	141.31 ± 14.15	77.12 ± 1.27	24.32 ± 3.33	32.35 ± 0.65
14	6.91 ± 0.41	141.85 ± 7.37	74.03 ± 1.71	30.05 ± 1.68	32.20 ± 1.25
15	9.75 ± 0.37	92.71 ± 3.36	59.26 ± 1.79	10.57 ± 1.58	38.78 ± 3.04
16	12.40 ± 0.23	126.16 ± 7.34	61.58 ± 6.42	34.79 ± 2.23	31.88 ± 3.44
17	10.19 ± 0.11	82.19 ± 3.54	60.25 ± 1.64	19.17 ± 1.20	35.72 ± 3.21
18	7.31 ± 0.20	117.77 ± 0.27	65.57 ± 1.76	17.49 ± 1.17	37.22 ± 0.90
19	6.49 ± 0.12	111.75 ± 7.88	86.27 ± 0.91	14.42 ± 0.59	41.37 ± 1.01
20	8.19 ± 0.22	157.85 ± 1.81	63.27 ± 2.99	35.74 ± 2.68	33.73 ± 3.57
21	10.11 ± 0.32	107.72 ± 10.13	93.24 ± 3.57	10.58 ± 3.47	39.54 ± 2.38
22	8.84 ± 0.68	117.01 ± 8.09	66.42 ± 1.30	20.30 ± 0.67	44.65 ± 6.01
23	6.43 ± 0.22	129.94 ± 0.27	75.68 ± 2.87	13.30 ± 1.76	41.04 ± 0.80
24	4.97 ± 0.15	112.29 ± 4.98	67.97 ± 2.42	22.10 ± 0.21	36.56 ± 1.91
25	7.36 ± 0.89	106.41 ± 1.76	67.43 ± 4.00	12.67 ± 1.11	40.23 ± 1.84
Pr ^b	13.93 ± 0.45	142.55 ± 4.35	74.87 ± 2.17	10.74 ± 3.58	48.54 ± 3.19
a: Results are mean ± S.D. of 3 determinations; and, b: Pr means the combination of variables predicted by Minitab 13.

Table 3 Texture of raw gulab jamun ^a

Batch no.	Hardness (g)	Cohesiveness	Adhesiveness (g-s)	Adhesive force (g)	Springiness (s)	Gumminess (g)	Chewiness (g-s)
1	447.20 ± 12.92	0.34 ± 0.01	−9.34 ± 2.16	−38.40 ± 4.22	0.60 ± 0.03	151.20 ± 8.17	90.56 ± 7.34
2	438.40 ± 23.79	0.35 ± 0.02	−10.05 ± 4.50	−38.50 ± 10.51	0.62 ± 0.03	154.49 ± 12.95	95.31 ± 6.97
3	285.73 ± 22.40	0.38 ± 0.01	−11.75 ± 2.60	−33.50 ± 2.81	0.67 ± 0.03	109.41 ± 8.00	72.76 ± 3.75
4	408.63 ± 31.45	0.40 ± 0.01	−11.23 ± 1.02	−39.53 ± 3.15	0.68 ± 0.03	163.41 ± 9.02	110.08 ± 4.23
5	386.37 ± 22.70	0.38 ± 0.02	−10.34 ± 3.80	−37.50 ± 6.59	0.61 ± 0.03	145.06 ± 9.04	89.28 ± 7.72
6	325.27 ± 8.15	0.39 ± 0.01	−12.57 ± 0.62	−37.57 ± 0.79	0.65 ± 0.01	125.51 ± 1.28	81.37 ± 1.11
7	300.33 ± 11.83	0.39 ± 0.01	−13.12 ± 0.26	−36.60 ± 2.98	0.67 ± 0.03	116.97 ± 4.17	78.21 ± 4.95
8	384.37 ± 18.64	0.36 ± 0.01	−8.86 ± 1.68	−35.67 ± 3.31	0.62 ± 0.02	139.30 ± 4.24	86.20 ± 5.07
9	326.93 ± 37.25	0.37 ± 0.00	−14.19 ± 2.34	−42.20 ± 5.88	0.60 ± 0.05	120.18 ± 13.63	72.09 ± 6.41
10	315.10 ± 15.27	0.34 ± 0.01	−10.87 ± 1.70	−37.83 ± 3.43	0.59 ± 0.02	108.10 ± 4.91	63.19 ± 2.77
11	333.47 ± 14.68	0.38 ± 0.01	−12.12 ± 0.35	−37.60 ± 0.43	0.64 ± 0.01	127.09 ± 7.10	81.62 ± 5.90
12	288.13 ± 24.49	0.37 ± 0.00	−10.91 ± 2.10	−33.03 ± 3.46	0.65 ± 0.01	107.22 ± 10.22	69.32 ± 6.40
13	280.33 ± 9.83	0.38 ± 0.00	−12.24 ± 0.23	−34.10 ± 0.08	0.66 ± 0.01	105.69 ± 2.84	69.59 ± 2.20
14	322.70 ± 11.34	0.37 ± 0.00	−13.60 ± 1.02	−38.77 ± 2.86	0.64 ± 0.02	120.64 ± 3.33	77.15 ± 0.55
15	342.83 ± 32.89	0.37 ± 0.01	−15.16 ± 1.78	−43.47 ± 3.33	0.62 ± 0.01	125.39 ± 14.15	78.52 ± 10.03
16	408.33 ± 36.75	0.38 ± 0.01	−12.20 ± 2.15	−41.67 ± 2.67	0.65 ± 0.01	153.35 ± 9.00	100.35 ± 4.18
17	432.30 ± 13.44	0.37 ± 0.01	−10.40 ± 0.94	−39.77 ± 1.57	0.62 ± 0.01	161.03 ± 8.98	100.17 ± 6.78
18	374.00 ± 5.43	0.38 ± 0.01	−11.92 ± 0.83	−39.07 ± 0.39	0.63 ± 0.01	142.92 ± 1.92	89.78 ± 0.76
19	369.73 ± 27.10	0.35 ± 0.01	−10.26 ± 0.60	−39.50 ± 3.31	0.59 ± 0.05	128.05 ± 6.44	76.03 ± 5.31
20	362.17 ± 5.23	0.33 ± 0.00	−10.76 ± 0.89	−40.77 ± 1.51	0.57 ± 0.02	119.29 ± 3.17	67.63 ± 3.55
21	335.67 ± 24.71	0.36 ± 0.00	−12.06 ± 0.22	−36.20 ± 2.43	0.64 ± 0.02	120.10 ± 8.42	76.11 ± 3.50
22	326.53 ± 5.44	0.35 ± 0.01	−11.13 ± 0.76	−36.63 ± 1.46	0.60 ± 0.02	114.41 ± 4.75	68.73 ± 4.98
23	365.10 ± 13.97	0.33 ± 0.02	−9.56 ± 2.02	−33.00 ± 1.81	0.58 ± 0.01	122.12 ± 4.87	70.48 ± 4.27
24	348.13 ± 0.85	0.35 ± 0.00	−11.92 ± 1.21	−39.87 ± 0.94	0.58 ± 0.01	122.32 ± 0.69	70.53 ± 1.15
25	411.43 ± 28.33	0.32 ± 0.00	−8.54 ± 0.23	−37.17 ± 1.69	0.54 ± 0.01	131.42 ± 9.78	71.36 ± 5.10
Pr ^b	355.50 ± 25.99	0.33 ± 0.00	−8.77 ± 2.08	−35.43 ± 1.11	0.62 ± 0.03	111.92 ± 9.45	69.91 ± 6.35
a: results are mean ± S.D. of 3 determinations; and b: Pr means the combination of variables predicted by Minitab 13.

Table 4 Texture of fried gulab jamun ^a

Batch no.	Fracturability (g)	Hardness (g)	Cohesiveness	Springiness (s)	Gumminess (g)	Chewiness (g-s)
1	Na	1718.77 ± 109.41	0.28 ± 0.02	1.82 ± 0.06	484.23 ± 10.13	881.42 ± 36.93
2	Na	1452.57 ± 129.17	0.28 ± 0.02	1.79 ± 0.01	410.15 ± 33.56	734.68 ± 59.65
3	Na	1470.27 ± 178.39	0.30 ± 0.02	1.81 ± 0.03	443.31 ± 46.91	802.66 ± 95.36
4	Na	1788.43 ± 118.87	0.31 ± 0.01	1.92 ± 0.01	554.04 ± 25.96	1061.73 ± 46.24
5	Na	1424.80 ± 53.47	0.31 ± 0.02	1.95 ± 0.01	443.93 ± 23.43	864.86 ± 44.49
6	Na	1432.57 ± 144.60	0.28 ± 0.00	1.82± 0.02	403.20 ± 37.58	733.27 ± 62.25
7	Na	1326.60 ± 129.02	0.29 ± 0.00	1.84 ± 0.02	378.48 ± 31.82	694.98 ± 57.19
8	Na	2375.83 ± 39.87	0.27 ± 0.02	1.66 ± 0.01	633.01 ± 47.40	1051.87 ± 78.97
9	Na	1061.73 ± 46.20	0.31 ± 0.01	1.87 ± 0.01	325.56 ± 14.49	608.93 ± 30.05
10	Na	982.93 ± 120.93	0.25 ± 0.01	1.84 ± 0.01	249.30 ± 37.63	458.73 ± 72.37
11	712.53 ± 241.31	935.53 ± 71.40	0.36 ± 0.01	1.93 ± 0.01	340.94 ± 38.42	656.46 ± 70.41
12	Na	1073.37 ± 220.94	0.41 ± 0.17	1.78 ± 0.03	409.22 ± 92.60	728.15 ± 161.49
13	Na	917.10 ± 32.10	0.30 ± 0.01	1.88 ± 0.01	275.34 ± 3.73	518.57 ± 8.07
14	Na	713.80 ± 173.68	0.34 ± 0.01	1.94 ± 0.03	245.77 ± 70.17	477.08 ± 140.17
15	Na	907.80 ± 145.39	0.26 ± 0.02	1.79 ± 0.02	231.56 ± 31.89	415.43 ± 31.38
16	Na	2082.37 ± 310.60	0.39 ± 0.01	1.89 ± 0.01	821.16 ± 107.71	1554.78 ± 193.93
17	1013.90 ± 193.98	1479.20 ± 102.27	0.31 ± 0.02	1.96 ± 0.03	459.68 ± 42.57	902.95 ± 97.20
18	658.57 ± 147.03	832.37 ± 45.61	0.33 ± 0.01	1.97 ± 0.01	277.27 ± 10.74	545.67 ± 18.86
19	Na	908.10 ± 53.13	0.28 ± 0.01	1.76 ± 0.01	253.77 ± 11.11	445.84 ± 20.87
20	Na	1082.07 ± 53.44	0.27 ± 0.00	1.90 ± 0.03	290.43 ± 12.61	551.93 ± 15.31
21	1250.63 ± 246.12	1384.00 ± 357.23	0.31 ± 0.01	2.00 ± 0.03	435.61 ± 126.49	868.33 ± 240.66
22	544.17 ± 51.40	789.27 ± 62.72	0.26 ± 0.04	1.87 ± 0.06	202.75 ± 35.95	380.74 ± 78.34
23	488.37 ± 56.38	652.83 ± 28.01	0.28 ± 0.02	1.84 ± 0.09	181.85 ± 17.28	335.48 ± 46.71
24	Na	897.97 ± 54.52	0.28 ± 0.01	1.79 ± 0.05	253.62 ± 21.00	453.80 ± 48.28
25	727.73 ± 280.23	999.67 ± 34.13	0.20 ± 0.01	1.61 ± 0.03	198.96 ± 11.29	320.56 ± 17.66
Pr ^b	Na	840.00 ± 27.38	0.31 ± 0.03	1.90 ± 0.02	257.69 ± 27.49	489.07 ± 55.36
a: results are mean ± S.D. of 3 determinations; b: Pr means the combination of variables predicted by Minitab 13.3; and Na : Not available.

Table 5 Texture of soaked gulab jamun ^a

Batch no.	Hardness (g)	Cohesiveness	Adhesiveness (g-s)	Adhesive force (g)	Springiness (s)	Gumminess (g)	Chewiness (g-s)
1	1401.03 ± 60.67	0.77 ± 0.01	−1.32 ± 1.06	−14.63 ± 7.08	1.29 ± 0.06	1079.98 ± 40.02	1397.034 ± 111.73
2	1424.77 ± 48.80	0.62 ± 0.02	−9.79 ± 4.07	−32.97 ± 2.56	1.47 ± 0.06	944.06 ± 44.78	1381.89 ± 13.84
3	1656.77 ± 153.06	0.47 ± 0.03	−11.72 ± 6.05	−23.23 ± 12.24	1.95 ± 0.08	778.25 ± 62.31	1523.04 ± 168.21
4	2135.10 ± 335.43	0.48 ± 0.03	−15.17 ± 2.39	−32.63 ± 10.03	1.92 ± 0.04	1031.36 ±220.92	1988.60 ± 467.98
5	1552.97 ± 138.96	0.36 ± 0.01	−35.83 ± 9.43	−41.13 ± 4.71	2.07 ± 0.08	555.25 ± 72.29	1152.52 ± 190.56
6	2269.10 ± 236.55	0.52 ± 0.03	−15.85 ± 6.68	−41.87 ± 16.86	1.82 ± 0.24	1181.70 ±182.86	2114.22 ± 181.45
7	1227.33 ± 67.85	0.74 ± 0.03	−2.40 ± 2.05	−19.23 ± 9.67	1.11 ± 0.04	915.41 ± 80.37	1014.86 ± 82.49
8	1841.30 ± 23.41	0.61 ± 0.02	−4.30 ± 1.49	−28.07 ± 4.30	1.56 ± 0.03	1117.55 ± 48.72	1743.10 ± 111.90
9	1007.80 ± 40.49	0.57 ± 0.06	−4.01 ± 0.62	−17.30 ± 1.13	1.83 ± 0.11	576.37 ± 80.24	1054.11 ± 155.46
10	1215.10 ± 98.05	0.42 ± 0.06	−25.43±10.70	−29.73 ± 12.45	1.95 ± 0.21	520.27 ± 115.01	993.34 ± 130.59
11	1592.30 ± 75.72	0.65 ± 0.02	−3.87 ± 2.29	−23.30 ± 9.06	1.56 ± 0.05	1031.84 ± 42.44	1610.74 ± 72.57
12	1518.77 ± 164.48	0.56 ± 0.05	−12.57 ± 2.07	−29.00 ± 12.45	1.78 ± 0.09	854.37 ± 111.52	1513.67 ± 161.80
13	1112.97 ± 129.12	0.44 ± 0.05	−5.51 ± 2.19	−12.70 ± 8.14	1.98 ± 0.15	490.91 ± 112.14	956.34 ± 144.13
14	805.23 ± 138.96	0.36 ± 0.04	−19.37 ± 4.63	−19.67 ± 3.21	1.94 ± 0.15	299.52 ± 85.43	570.02 ± 121.12
15	1232.13 ± 45.91	0.61 ± 0.00	−20.85 ± 4.94	−37.33 ± 6.55	1.62 ± 0.02	746.96 ± 33.81	1212.09 ± 46.54
16	582.13 ± 61.17	0.41 ± 0.01	−12.49 ± 1.84	−15.60 ± 4.38	1.70 ± 0.10	240.32 ± 33.98	412.02 ± 81.72
17	1306.47 ± 59.13	0.68 ± 0.01	−8.76 ± 5.83	−26.37 ± 13.52	1.60 ± 0.03	887.79 ± 41.54	1421.41 ± 87.40
18	1222.77 ± 81.48	0.56 ± .003	−28.33 ± 2.88	−60.13 ± 3.09	1.53 ± 0.04	689.07 ± 35.47	1059.26 ± 83.21
19	1536.53 ± 135.31	0.42 ± 0.02	−7.22 ± 2.31	−22.40 ± 5.23	1.96 ± 0.02	650.27 ± 84.54	1272.03 ± 164.11
20	566.10 ± 22.38	0.40 ± 0.02	−5.65 ± 1.47	−12.13 ± 1.79	1.89 ± 0.15	226.91 ± 16.78	426.75 ± 4.27
21	1336.30 ± 130.14	0.47 ± 0.07	−3.35 ± 4.39	−13.97 ± 11.64	1.84 ± 0.12	643.25 ± 157.17	1164.06 ± 209.05
22	1010.67 ± 40.19	0.39 ± 0.03	−6.72 ± 4.06	−18.90 ± 4.43	1.75 ± 0.06	398.22 ± 44.42	697.02 ± 68.67
23	804.10 ± 17.38	0.44 ± 0.02	−20.10 ± 7.08	−28.10 ± 3.97	1.52 ± 0.09	356.34 ± 6.53	541.16 ± 26.57
24	794.97 ± 62.69	0.55 ± 0.01	−7.68 ± 0.92	−18.80 ± 2.14	1.73 ± 0.03	439.13 ± 24.60	759.32 ± 50.35
25	533.50 ± 17.31	0.41 ± 0.03	−1.79 ± 14.42	−8.37 ± 1.06	1.79 ± 0.09	216.92 ± 20.42	386.90 ± 16.69
m1 ^b	560.57 ± 48.48	0.36 ±0.03	−20.06 ± 3.24	−18.37 ± 3.73	1.80 ± 0.16	200.45 ± 7.88	362.98 ± 45.86
m2 ^b	810.97 ± 180.84	0.29 ± 0.02	−65.34 ±14.09	−73.50 ± 21.78	1.35 ± 0.13	228.53 ± 39.50	306.51 ± 42.84
m3 ^b	767.83 ± 114.64	0.35 ± 0.05	−36.18 ±19.36	−30.80 ± 1.98	1.90 ± 0.22	267.48 ± 33.28	504.00 ± 51.10
Pr ^c	410.33 ± 20.92	0.44 ± 0.10	−4.78 ± 0.78	−8.70 ± 1.85	1.76 ± 0.09	183.17 ± 48.35	320.47 ± 80.23
a: results are mean ± S.D. of 3 determinations; b: m1, m2, m3 represent market samples of gulabjamun; and c: Pr means the combination of variables predicted by Minitab 13.3.

Table 6 Sensory evaluation of gulab jamun ^a

Batch no.	Appearance	Colour	Taste	Flavour	Firmness	Crumbliness	Sponginess	Gumminess	Chewiness	Juiciness	Overall acceptability
1	3.83 ± 1.57	3.33 ± 1.11	3.50 ± 1.38	3.50 ± 1.38	3.50 ± 1.61	3.17 ± 1.34	3.33 ± 1.89	3.75 ± 1.82	3.17 ± 1.07	1.83 ± 1.07	2.58 ± 1.37
2	5.67 ± 2.13	5.33 ± 1.97	4.50 ± 1.71	4.50 ± 1.50	5.33 ± 2.43	4.83 ± 2.54	4.67 ± 2.36	5.83 ± 1.77	5.33 ± 1.25	2.50 ± 1.12	3.67 ± 1.49
3	6.47 ± 1.25	6.33 ± 1.25	5.97 ± 2.05	5.50 ± 2.14	5.42 ± 1.79	5.08 ± 2.01	5.67 ± 1.80	5.83 ± 0.90	5.33 ± 1.25	4.33 ± 1.89	5.37 ± 2.00
4	7.00 ± 0.82	6.75 ± 0.80	6.83 ± 0.69	6.58 ± 1.02	6.20 ± 1.10	6.33 ± 0.47	6.17 ± 1.21	6.87 ± 0.65	6.58 ± 0.93	6.25 ± 1.41	6.42 ± 1.24
5	6.67 ± 0.94	7.25 ± 0.69	5.83 ± 1.07	5.83± 0.69	5.33 ± 1.80	5.00 ± 1.53	5.17 ± 1.57	5.92 ± 0.61	5.25 ± 0.80	4.50 ± 1.61	5.25 ± 1.07
6	5.92 ± 1.48	6.50 ± 0.76	4.42 ± 1.48	3.83 ± 1.86	3.83 ± 1.67	3.33 ± 1.49	3.33 ± 1.37	4.17 ± 1.57	3.50 ± 1.26	3.50 ± 1.71	3.67 ± 1.46
7	5.83 ± 1.34	6.17 ± 1.07	4.83 ± 1.86	4.42 ± 1.79	4.17 ± 1.86	4.33 ± 1.80	4.50 ± 2.36	5.67 ± 0.47	4.50 ± 1.26	3.67 ± 1.70	3.92 ± 1.17
8	5.00 ± 1.91	5.00 ± 1.53	3.50 ± 1.80	4.17 ± 1.46	3.33 ± 1.60	3.00 ± 1.63	3.83 ± 1.77	3.00 ± 1.00	2.17 ± 1.21	2.08 ± 1.10	2.67 ± 1.28
9	7.17 ± 0.69	7.33 ± 0.75	6.17 ± 0.90	6.17 ± 0.69	6.75 ± 0.56	6.83 ± 0.69	6.50 ± 1.12	6.08 ± 1.24	5.50 ± 1.61	5.67 ± 1.25	6.42 ± 1.02
10	5.17 ± 1.67	3.17 ± 1.67	6.17 ± 1.34	5.17 ± 1.07	6.00 ± 1.91	6.58 ± 1.10	6.00 ± 0.58	6.50 ± 1.71	6.17 ± 1.77	6.08 ± 1.43	5.83 ± 1.37
11	6.67 ± 0.94	6.67 ± 0.94	4.83 ± 1.34	4.83 ± 1.46	5.33 ± 1.60	4.50 ± 1.26	4.83 ± 1.57	4.67 ± 1.25	4.00 ± 1.15	4.00 ± 0.82	4.17 ± 1.25
12	6.70 ± 1.15	6.58 ± 1.02	5.75 ± 1.46	5.67 ± 1.97	7.33 ± 0.75	7.08 ± 0.84	7.00 ± 0.82	6.00 ± 1.73	6.17 ± 1.67	7.17 ± 1.03	6.47 ± 1.55
13	7.17 ± 0.90	7.25 ± 0.69	6.25 ± 1.35	6.25 ± 0.99	6.67 ± 0.47	5.83 ± 1.07	6.17 ± 1.07	6.67 ± 0.47	6.50 ± 0.50	6.00 ± 1.15	6.58 ± 0.84
14	6.08 ± 1.48	6.17 ± 0.69	5.00 ± 1.63	5.08 ± 2.05	5.33 ± 1.25	5.67 ± 1.25	6.08 ± 0.73	6.17 ± 0.37	5.83 ± 0.69	4.67 ± 1.37	5.25 ± 1.28
15	6.50 ± 0.76	4.67 ± 1.37	5.17 ± 1.07	5.17 ± 0.69	6.08 ± 1.02	5.67 ± 1.46	6.08 ± 1.24	5.58 ± 1.02	5.00 ± 1.29	4.33 ± 1.70	5.00 ± 1.26
16	7.03 ± 0.82	7.17 ± 0.69	5.83 ± 1.34	5.00 ± 1.73	5.67 ± 1.60	5.00 ± 1.53	5.33 ± 1.11	5.50 ± 0.96	5.00 ± 1.41	4.67 ± 1.60	5.25 ± 1.73
17	6.83 ± 1.03	6.92 ± 0.73	5.08 ± 1.02	5.33 ± 0.75	6.17 ± 0.85	6.17 ± 1.07	6.33 ± 1.46	5.42 ± 1.17	4.67 ± 1.60	5.00 ± 1.41	5.50 ± 0.91
18	6.83 ± 0.90	6.67 ± 0.94	6.33 ± 0.94	5.83 ± 0.90	6.33 ± 0.47	6.83 ± 0.69	6.42 ± 0.45	5.83 ± 1.07	6.33 ± 1.11	6.33 ± 1.11	6.58 ± 1.02
19	5.50 ± 1.61	5.42 ± 1.64	5.92 ± 1.17	6.33 ± 1.11	5.67 ± 1.25	6.50 ± 0.50	5.75 ± 1.28	6.08 ± 0.73	5.25 ± 1.41	6.42 ± 1.88	5.67 ± 1.37
20	7.08 ± 0.84	6.75 ± 1.41	7.42 ± 0.45	7.17 ± 0.69	6.67 ± 1.25	6.67 ± 1.25	6.83 ± 1.34	7.00 ± 1.15	7.17 ± 0.90	7.17 ± 1.07	7.03 ± 1.16
21	6.25 ± 1.41	6.08 ± 1.59	6.53 ± 1.64	5.83 ± 1.67	6.03 ± 1.00	5.67 ± 0.94	5.17 ± 0.90	5.25 ± 1.28	5.00 ± 1.53	5.50 ± 1.71	6.08 ± 0.84
22	6.92 ± 0.93	6.83 ± 0.90	7.00 ± 0.58	6.33 ± 0.94	6.33 ± 0.94	5.83 ± 1.07	6.33 ± 1.25	6.63 ± 0.45	5.33 ± 1.49	6.75 ± 0.99	6.75 ± 0.56
23	7.00 ± 1.00	6.67 ± 1.37	6.83 ± 0.90	5.83 ± 0.69	6.17 ± 1.67	5.83 ± 1.95	6.00 ± 1.83	6.00 ± 1.63	6.17 ± 1.34	7.00 ± 1.15	6.17 ± 1.07
24	7.42 ± 0.73	7.42 ± 0.45	6.92 ± 0.61	5.83 ± 0.90	7.00 ± 0.76	6.58 ± 1.02	6.92 ± 1.17	6.25 ± 1.22	6.42 ± 1.37	7.42 ± 0.84	7.00 ± 0.87
25	6.83 ± 0.69	7.08 ± 0.61	6.00 ± 1.83	6.17 ± 1.46	6.17 ± 1.46	6.00 ± 1.00	4.83 ± 0.69	5.67 ± 1.37	5.33 ± 0.94	6.50 ± 0.96	6.17 ± 1.11
m1 ^b	6.83 ± 0.69	7.08 ± 1.02	6.67 ± 0.94	7.17 ± 0.69	6.33 ± 1.37	5.50 ± 1.38	5.92 ± 0.73	6.50 ± 1.12	6.67 ± 0.94	5.92 ± 1.17	6.33 ± 0.75
m2 ^b	7.25 ± 1.15	6.25 ± 1.28	6.08 ± 1.37	5.33 ± 1.37	5.83 ± 1.21	5.92 ± 0.73	6.42 ± 1.59	6.83 ± 1.07	7.17 ± 0.37	6.75 ± 0.90	6.58 ± 1.17
m3 ^b	6.75 ± 0.69	7.00 ± 0.82	6.42 ± 0.84	6.42 ± 0.61	6.08 ± 1.43	6.08 ± 0.84	6.50 ± 0.76	6.92 ± 0.45	6.42 ± 0.84	7.00 ± 0.82	6.25 ± 0.69
Pr ^c	7.42 ± 1.24	7.42 ± 1.24	6.58 ± 1.10	6.33 ± 1.11	7.17 ± 0.94	6.92 ± 1.54	6.58 ± 1.59	7.08 ± 0.93	7.25 ± 0.80	7.97 ± 0.52	7.52 ± 0.61
a: results are mean ± S.D. of 6 determinations; b: m1, m2, m3 represent market samples of gulabjamun; and c: Pr means the combination of variables predicted by Minitab 13.3.

Table 7 Response table for mean and S/N ratios

Levels	A		B		C		D		E		F
	Mean	S/N	Mean	S/N	Mean	S/N	Mean	S/N	Mean	S/N	Mean	S/N
1	4.66	12.95	4.29	12.25	5.40	14.18	5.73	14.67	4.55	12.49	4.98	13.47
2	4.44	12.48	5.26	14.15	4.78	13.34	5.67	14.85	5.40	14.40	4.94	13.37
3	5.49	14.67	5.47	14.33	5.50	14.54	5.13	14.034	5.88	15.38	5.76	15.14
4	6.01	15.52	6.15	15.74	5.40	14.22	5.60	14.81	6.03	15.32	5.62	14.90
5	6.43	16.15	5.86	15.29	5.97	15.48	4.90	13.40	5.17	14.18	5.73	14.89
Delta	1.99	3.48	1.86	3.48	1.19	2.14	0.83	1.46	1.48	2.89	0.82	1.77
Rank	1	1	2	2	4	4	5	6	3	3	6	5