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Studies on Shelf-life of Some Traditional Sweetmeats Processed in Faridpur District

M. R. Alam
Instructor (Food)
Gopalgonj Polytechnic Institute, Gopalgonj

M. B. Uddin
Professor
DFT & RI, BAU, Mymensingh-2202

B. C. Nath
Scientific Officer
FMPHT division, BRRI, Gazipur-1701,

M. M. Islam
Assistant Engineer
BADC, Dhaka.

Abstract/ Executive Summary:

This study reports on processing sweetmeat such as Rasogolla, Rasomalai, Khiri-chomchom, Lancer and Danader using different proportions of wheat flour and soya flour. The biscuit samples were observed for the physical and chemical characteristics, storage stability and quality attributes. The protein, fat, moisture, ash and sugar content in the rasogolla samples were found in the range of 6.01-7.75%, 6.73- 9.05%, 32.22-34.31%, 0.81-1.07% and 25.98-27.79% respectively. The of sweetmeat supplemented with soya flour had significantly improved the protein quantity of the sweetmeats. It is also showed that total solid, fat and ash content significantly increased due to addition of soya flour. A decreasing trend in colour, flavor, body and texture and overall acceptability was observed with the addition of soya flour. The addition of soya flour did not affect its storage life in both room temperature and refrigeration temperature. The study indicated that high protein content sweetmeats may be processed substituting the wheat flour by soya flour.

Keywords: Sweetmeats, Shelf-life studies, Faridpur district

Location: Faridpur

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sweets

Objectives:

1. Formulation of sweetmeats such as rasogolla, rasomalai, khiri- chomchom, lancer and danader

2. Effect of soy flour on quality of the product developed.

3. Proximate composition of processed sweetmeats.

4. Self-life studies of the processed products.

5. Taste panel evaluation of processed sweetmeats

Methodology:

Since Faridpur is well known for sweet meats, Faridpur town and other Upazila of Faridpur district were purposively selected for this study. Six shops or trades were selected from each Upazila. In order to fulfill the objectives of the study questionnaire methods were followed and five most popular sweetmeats were identified for this study. The selected sweetmeats are Rasogolla, Rasomalai, Khirai-chomchom, Lancer and Danader. The investigation was conducted In the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University. Processed sweetmeats samples were analyzed for moisture, protein, fat, sugar and ash content according to the standard official methods, AOAC (2004) and S. Ranganna (1994). The consumer's acceptability of developed products was evaluated through a test panel. The panlists were selected from teachers, students and employees of Bangladesh Agricultural University, Mymensingh. Twenty panlists were asked to assign appropriate score to each product tested on the characteristic scale of flavour, body and texture, colour, appearance and taste. The scale was arranged such that Flavour=45; Body and texture=30, Colour and appearance=15 and Taste=10. The results were evaluated by Analysis of Variance and Duncan's New Multiple Range Test (DMRT) procedures of the MSTAT system. The change of colour, flavour, body band texture, test and fermentation of sweetmeats were observed at 24 hour intervals under room temperature (27-35°C) and refrigerated (9±1?) storage condition in polythene bag. The stored samples were observed in every 24 hours for colour, body and texture, flavour, test and fermentation.

Source of Information: Journal of Agricultural Engineering, Dec. 2008, Vol.35/AE, pp:13-11, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this experiment the protein, fat, moisture, ash and sugar content in the rasogolla samples were found in the range of 6.01-7.75%, 6.73- 9.05%, 32.22-34.31%, 0.81-1.07% and 25.98-27.79% respectively. The of sweetmeat supplemented with soya flour had significantly improved the protein quantity of the sweetmeats. It is also showed that total solid, fat and ash content significantly increased due to addition of soya flour. A decreasing trend in colour, flavor, body and texture and overall acceptability was observed with the addition of soya flour. The addition of soya flour did not affect its storage life in both room temperature and refrigeration temperature. The study indicated that high protein content sweetmeats may be processed substituting the wheat flour by soya flour.

Knowledge Management: Journal