DEVELOPMENT OF LOW CALORIE RASOGOLLA AND SANDESH
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Date
2019-10-01
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KARNATAKA VETERINARY, ANIMAL AND FISHERIES SCIENCES UNIVERSITY, BIDAR
Abstract
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.