Question:
Which of the following additive makes Gulabjamun relatively resistant to microbial spoilage?
Which of the following additive makes Gulabjamun relatively resistant to microbial spoilage?
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The preservation of traditional Indian sweets (like Gulabjamun and Rasgulla) relies on the high osmotic pressure of concentrated sugar syrup.
This sugar barrier lowers the water activity, protecting the product from bacterial spoilage.
This sugar barrier lowers the water activity, protecting the product from bacterial spoilage.
Updated On: Jul 23, 2026
- use of nuts
- soaking in sugar syrup
- use of condensed milk
- added essence
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Gulabjamun is a traditional Indian dairy sweet prepared from khoa (desiccated milk solids).
Like many sweet foods, its shelf life is determined by its water activity (\(a_w\)) and osmotic pressure.
High osmotic pressure inhibits the growth of spoilage microorganisms by drawing water out of their cells.
Step 2: Detailed Explanation:
Let us analyze how soaking in concentrated sugar syrup preserves Gulabjamun:
- During manufacture, the fried khoa balls are soaked in a hot, concentrated sugar (sucrose) syrup with a solids concentration of 60% to 65%.
- As the balls soak, the concentrated syrup diffuses into the porous structure of the curd, replacing free water with a high-solutes solution.
- This significantly increases the total soluble solids of the sweet and lowers its water activity (\(a_w\)).
- The high sugar concentration creates high osmotic pressure in the surrounding medium.
- If bacterial cells contaminate the product, this osmotic pressure draws water out of the bacterial cells via osmosis (plasmolysis), dehydrating the cells and preventing them from growing or multiplying.
- This makes the sweet highly resistant to bacterial spoilage and stable at room temperature.
- While mold and osmophilic yeast can still grow slowly on the surface over time, the sugar syrup provides excellent protection against common bacterial pathogens.
Step 3: Final Answer:
Soaking Gulabjamun in a concentrated sugar syrup creates high osmotic pressure that makes the product resistant to microbial spoilage.
Gulabjamun is a traditional Indian dairy sweet prepared from khoa (desiccated milk solids).
Like many sweet foods, its shelf life is determined by its water activity (\(a_w\)) and osmotic pressure.
High osmotic pressure inhibits the growth of spoilage microorganisms by drawing water out of their cells.
Step 2: Detailed Explanation:
Let us analyze how soaking in concentrated sugar syrup preserves Gulabjamun:
- During manufacture, the fried khoa balls are soaked in a hot, concentrated sugar (sucrose) syrup with a solids concentration of 60% to 65%.
- As the balls soak, the concentrated syrup diffuses into the porous structure of the curd, replacing free water with a high-solutes solution.
- This significantly increases the total soluble solids of the sweet and lowers its water activity (\(a_w\)).
- The high sugar concentration creates high osmotic pressure in the surrounding medium.
- If bacterial cells contaminate the product, this osmotic pressure draws water out of the bacterial cells via osmosis (plasmolysis), dehydrating the cells and preventing them from growing or multiplying.
- This makes the sweet highly resistant to bacterial spoilage and stable at room temperature.
- While mold and osmophilic yeast can still grow slowly on the surface over time, the sugar syrup provides excellent protection against common bacterial pathogens.
Step 3: Final Answer:
Soaking Gulabjamun in a concentrated sugar syrup creates high osmotic pressure that makes the product resistant to microbial spoilage.
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