Process standardization and shelf life of diabetic rasogolla
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Date
2012
Authors
Journal Title
Journal ISSN
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Publisher
CCSHAU
Abstract
The present investigation was done to standardize the process of manufacturing
of diabetic rasogolla. For the formation of diabetic rasogolla various concentration of
Sorbitol (40% ,30%, 10% and 20%) in water and fresh whey were used as cooking
medium and then solutions of Sorbitol and sucraloseat various concentration in water
were used as dipping medium. After the selection of cooking and dipping mediums
diabetic rasogolla was treated with various levels of nisin (5, 10 and 15 mg) and
autoclaved for 5minutes. Rasogolla samples were analyzed for their sensory attributes
colour and appearance, flavour and taste, body and texture and overall acceptability. During
storage samples were analyzed for chemical parameters pH and acidity of syrup, FFA content,
HMF and soluble N after every 5
th
day till samples get rejected on the basis of sensory scores.
Chemical analysis showed that during storage pH of rasogolla sample was decreased and
acidity, FFA, HMF and soluble N were increased. Energy value of diabetic rasogolla was
found to be less than energy value of control rasogolla. Sensory data results revealed that
diabetic rasogolla can be stored at room temperature (18-20°C) only up to 5 days except
sample autoclaved for 5 min with added 10 mg/litre nisin in dipping medium that can be
stored for 10 days with acceptable sensory quality.
Description
Keywords
Livestock, Biological phenomena, Electrophoresis, Economic systems, Fertilizers, Breeds (Animals), Crossbreds, Humus, Organic compounds, Animal husbandry