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Author: NITHISH KUMAR G M × End date: 2021 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE RASOGOLLA AND SANDESH
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10-01) NITHISH KUMAR G M; H. M. JAYAPRAKASHA
    In the present research an attempt was made to develop low calorie rasogolla and sandesh. Rasogolla and sandesh are popular chhana based traditional Indian milk products of eastern part of India. However, due to rapid increase in life style related disorders like diabetes, hypertension and cardio vascular diseases, the acceptance of high fat and sugar rich products are declining with time. In this study on rasogolla and sandesh, the sugar was replaced with FOS, sucralose and admixture of FOS and sucralose at 60, 80 and 100 per cent level. Among these FOS was optimized with 80 per cent replacement, whereas sucralose and admixture of FOS and sucralose were optimized with 60 per cent replacement. Additionally, among three variant optimized sweeteners, admixture of FOS and sucralose with 60 per cent replacement of sugar was selected for further study where in WPC was added at 1, 2 and 3 per cent levels in which 1 per cent level was optimized. The chemical, rheological microbiological and sensory analysis was carried out for the developed products. For the storage study at ambient (28±10C) and refrigeration condition (7±10C), developed rasogolla along with control was packed in tin can and glass jar whereas for sandesh polypropylene and paperboard carton were used. Control rasogolla packed in tin can showed shelf life of 4 and 18 days, developed rasogolla packed in tin can showed 3 and 15 days, while glass jar packed showed 2 and 12 days, respectively at ambient and refrigeration temperature. Similarly control sandesh packed in polypropylene had shelf life of 4 and 18 days, whereas developed sandesh packed in polypropylene had 3 and 15 days, whereas in paperboard carton the shelf life was 2 and 12 days at ambient and refrigeration temperature, respectively.
  • Thumbnail Image
    ThesisItemOpen Access
    DEVELOPMENT OF LOW CALORIE RASOGOLLA AND SANDESH
    (KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR, 2019-10) NITHISH KUMAR G M; Dr. H. M. JAYAPRAKASHA)
    In the present research an attempt was made to develop low calorie rasogolla and sandesh. Rasogolla and sandesh are popular chhana based traditional Indian milk products of eastern part of India. However, due to rapid increase in life style related disorders like diabetes, hypertension and cardio vascular diseases, the acceptance of high fat and sugar rich products are declining with time. In this study on rasogolla and sandesh, the sugar was replaced with FOS, sucralose and admixture of FOS and sucralose at 60, 80 and 100 per cent level. Among these FOS was optimized with 80 per cent replacement, whereas sucralose and admixture of FOS and sucralose were optimized with 60 per cent replacement. Additionally, among three variant optimized sweeteners, admixture of FOS and sucralose with 60 per cent replacement of sugar was selected for further study where in WPC was added at 1, 2 and 3 per cent levels in which 1 per cent level was optimized. The chemical, rheological microbiological and sensory analysis was carried out for the developed products. For the storage study at ambient (28±10C) and refrigeration condition (7±10C), developed rasogolla along with control was packed in tin can and glass jar whereas for sandesh polypropylene and paperboard carton were used