Padghan, P.V.Suryawanshi, Deepratna Baburao2020-08-112020-08-112017-05-31T08176http://krishikosh.egranth.ac.in/handle/1/5810150668Rasogolla 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.ennullThesis