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Replacement of Cow Milk Chhana with Soy Chhana in the Preparation of Rasomalai

MN Islam
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

F Parvin
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

MS Hossain
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

A Wadud
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

MSR Siddiki
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

MS Khan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

Four different types of rasomalai were prepared from cow milk chhana (acid curd) with the addition of different levels of soy chhana. The prepared rasomalai were named as ‘A’ (100% cow milk chhana), ‘B’ (75% cow milk chhana+25% Soy Chhana), ‘C’ (50% cow milk chhana+50% soy chhan a) and ‘D’ (25% cow milk chhana+ 75% soy chhana). The qualities of prepared rasomalai were evaluated by using physical and chemical parameters. It was observed that the addition of soy chhana with cow milk chhana decreased the organoleptic score of the prepared rasomalai. The moisture, total solids and carbohydrate content of the sample were not significantly differed, but protein ( p<0.05), ash ( p<0.05), fat ( p<0.01) content and acidity percent ( p<0.01) of the samples were significantly decreased in addition of soy chhana with cow milk chhana. Considering the physico-chemical properties of all samples, it was found that most suitable and acceptable quality of rasomalai can be prepared by admixture of 25% soy chhana and 75% cow milk chhana.

Keywords: Chhana, Cow milk, Organoleptic score, Soy milk

Location: Dairy Chemistry and Technology Laboratory of the Department of Dairy Science, BAU, Mymensingh

Start Date: 00-03-2008

End Date: 00-06-2008

Program Area: Postharvest and Agro-processing

Commodity: Sweets

Objectives:

To check the possibility of using soy milk chhana blends with cow milk chhana for the preparation of rasomalai.

Methodology:

The experiment was conducted at the Dairy Chemistry and Technology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh during the period of March-June, 2008. Whole milk was collected from Bangladesh Agricultural University Dairy Farm. Fat and solids-not-fat content of the collected milk were 41.7 g/kg and 81.5 g/kg, respectively. One kilogram of immature soybean were grinded in a soy flour mill. Soy powder/flour (375g) was dissolved in 3000 ml of water (125 g/1000 ml water ) at room temperature (27-30°C) by stirring. The soy milk was strained through a fine cloth to separate the residue. During each trial 1.5 litres of cow milk and 1.5 litress of soy milk were used separately for the preparation of cow milk chhana and soy milk chhana. At first the milk were heated to boiling for about 10 minutes and thereafter allowed to cool down to 80°C and 160 -180 ml of 1 % citric acid was added as coagulant. Lumps of milk and soy milk formed as soon as the citric acid was added to the heated milk, which is generally know n as chhana. About 5 to 10 minutes after coagulation and settle d down of the curd, contents were allowed to cool down at room temperature (about 25 °C) and then the coagulum was gradually strained with muslin cloth to allow free drainage of whey. When the transfer of whey was completed, the four corners of the cloth were tied together and the coagulum was then hung for about one and half an hour to complete the drainage of whey. After 5-6 hours, rasomalai was ready for consumption.The organoleptic evaluations of the prepared rasomalai samples were performed with the help of eight members expert panel of judges. For this a 100 marks score card (modified from AOAC, 2003) was used, composed of flavor (45), body and texture (30), color and appearance (15) and taste score (10). For chemical quality, the samples were analyzed in the laboratory for their total solids (g/kg), fat (g/kg), protein (g/kg), carbohydrate (g/kg), ash (g/kg), and acidity (%) content. Total solids, crude protein and ash content of the different types of rasomalai were determined. Fat and acidity content were determined by Babcock and titration method, respectively using the procedure. Carbohydrate content was determined by deduction of the aggregate of all other constituents from 100. O ne way analyses of variance was done by using (SAS) Statistical Analysis System, (version: 9.4) program. The differences among sample means were compared by LSD value.

Source of Information: BANGLADESH JOURNAL OF ANIMAL SCIENCE, 2015, 44(1) pp-: 59-63

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It was concluded from the results of all parameters that acceptable quality of rasomalai could be prepared from 75% cow milk chhana+ 25% soy chhana. Type C rasomalai (50% cow milk chhana + 50% soy chhana) was inferior to A and B type rasomalai. D type (25% cow milk chhana + 75% soy chhana) rasomalai was poor quality. Finally, it may be suggested that soy chhana could be used to replace whole milk for making rasomalai and addition of 25% soy chhana with 75% cow milk chhana produced rasomalai which was nearly similar to the quality of rasomalai prepared from 100% cow milk chhana. However, C type rasomalai (50% cow milk chhana+50% soy chhana) could also be used.

Knowledge Management: Journal