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Quality of Rasogolla Prepared from Cow's Milk with the Addition of Different Levels of Flour

S. Basak
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. N. Hassan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. J. Uddin
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

A. Iqbal
Department of Animal Breeding and Genetics, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The aim of the present work was to determine the addition of optimum level of flour in the preparation of rasogolla. Four types of rasogolla were prepared by addition of I, 5, 10 and 15% flour with chhana. The prepared rasogolla were subjected to physical and chemical analyses to evaluate their qualities. The 5% added flour rasogolla obtained best score on the basis of overall physical score (92.83± 1.50) followed by 1% flour (85.39±3.l6), 10% flour (88.79±1.67) and 15% flour (77.55±1.99). The differences within the overall score were significant (P<0.01). From chemical parameters (except carbohydrate and total solids), it is evident that the addition of 1% or 5% flour indicates better for the manufacture of rasogolla. The differences within the chemical parameters were significant (P<0.01). From the results of all parameters, it may be concluded that flour levels can change the quality of rasogolla. In the preparation of rasogolla, flour may be added at 5% level.

Keywords: Rasogolla, Flour level, Quality

Location: Bangladesh Agricultural University Dairy Farm.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Sweets

Objectives:

To determine the optimum level of flour to be mixed with chhana for making rasogolla.

Methodology:

For the preparation of chhana, cow milk was collected from Bangladesh Agricultural University Dairy Farm. Chemical parameters such as percentage total solids, fat, protein, lactose and ash of chhana and milk were determined in the laboratory. Addition of four levels (1, 5, 10 and 15%) of flour with cow's milk on quality of rasogolla was studied following a Completely Randomized Design (CRD) having three replication in each treatment. Fresh cow milk was heated to boiling in a stainless steel pan and was cooled down slightly. The fermented whey (pH 4.2) was added at a temperature of 70°C along with gentle stirring and the casein was then allowed to precipitate. Lumps of casein with entrapped milk fat were formed as soon as the whey was added. The lumps were then allowed to stay for half an hour for complete coagulation of chhana, as well as to cool down to room temperature (28°C). Chhana was then separated from whey by filtering through a muslin cloth. The muslin cloth was hung for about one hour for complete drainage of whey. After complete drainage of whey, chhana and flour were weighed separately and flour at different levels (1, 5, 10 and 15%) were mixed with each 200 g of chhana separately. The chhana was ground and kneaded properly in order to obtain uniform and smooth dough. Small balls were made with smooth surface, without any sign of crack. All the balls were boiled in the heavy sugar syrup containing 50% sugar (sugar: water = 1 : 1) for 30 minutes. It was carefully watched that balls were not over crowded in the karahi and there was enough space for moving freely, especially when they swelled. The heat was controlled so that the balls were constantly covered with foam. After a regular interval, cool water was sprinkled for keeping the sugar syrup at a controlled density. At the end of the cooking, rasogolla absorbed maximum sugar syrup and swelled to double of its original size and the color of the balls was off-white. The cooked balls were then transferred into freshly prepared light sugar syrup (sugar: water = 1 : 2) and were cooled for 4 hours. Thus rasogolla of four different types designated as A, B, C and D were prepared with different levels such as 1, 5, 10 and 15% flour respectively. The physical parameters (Flavor; Body and Texture; Color and Appearance, and Taste) were tested organoleptically with the help of a panel of expert judges by using a score card. Total solids and ash content (g/kg) of different types of rasogolla sample were determined by oven drying method according to AOAC. Moisture content (g/kg) was determined as per method described by AOAC. Fat content (g/kg) was determined by using Ether extraction method according to AOAC. Crude protein contents (g/kg) of all types of rasogolla were determined by Kjeldahl procedure according to AOAC. Carbohydrate was determined by calculation method. Data obtained from different parameters were analyzed to find out the statistical difference within treatment means. Statistical package program MST AT was used for data analyses.

Source of Information: Bangladesh Journal of Animal Science, Vol- 36 (1 & 2) : 105-112, 2007, (ISSN 0003-3588)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the present study, It is clear that 5% flour added in chhana is suitable for the manufacture of rasogolla in the point of both physical and chemical properties. So it may be concluded that 5% flour could be added to chhana as a binder for making high quality rasogolla.

Knowledge Management: Journal