Studies on preparation of rasogolla by using isabgol (plantago ovata)
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Date
2017-05-31
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Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani
Abstract
Rasogolla was prepared by using isabgol powder at
different proportions. The finished product was subjected for
chemical analysis and organoleptic evaluation by panel of
judges. The acidity was 0.64, 0.49, 0.34 and 0.32 per cent; pH
content was 6.05, 6.30, 6.37 and 6.52; fat 4.50, 4.42, 4.35 and
4.32 per cent; protein 4.80, 5.17, 5.27 and 5.39 per cent; total
sugar content was 34.96, 34.90, 34.84 and 34.81 per cent;
moisture 54.84, 54.54, 54.51 and 54.43 per cent; total solids
content were found to be 45.16, 45.45, 45.48 and 45.56 per
cent; ash per cent in isabgol rasogolla were 0.90, 0.97, 1.02 and
1.05 per cent and sugar syrup absorption was 78.73, 78.95,
79.92 and 81.00, for treatment T1, T2, T3 and T4. respectively.
The textural properties of rasogolla were studied and recorded
the score for hardness was found to be 2.627, 0.503, 0.358 and
0.958 g, cohesiveness was found to be 0.84, 1.51, 1.04 and 0.85,
elasticity was found to be 69.74, 69.78, 69.793 and 69.79 mm,
chewiness was found to be 153.89, 53.08, 26.06 and 57.17 kg
per second (g/ s) and gumminess of the finished product was
found to 2.20, 0.75, 0.36 and 0.81 (kg) for treatment T1, T2, T3
and T4 respectively. The sensory parameters were also studied
and treatment T2 was found superior on sensory basis.
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