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Quality Attributes of Kachhagolla - a Delicious Indigenous Milk Product of Bangladesh

M.M. Alam
Livestock Development Program, Proshika, Mirpur-2, Dhaka-1216, Bangladesh.

S.M.R. Rahman
Agricultural Technology Transfer Project, Proshika, Mirpur-2, Dhaka-1216, Bangladesh.

A.K.M.A. Mannan
Department of Dairy Science,Bangladesh Agricultural University, Mymensingh, Bangladesh.

M. Shams-ud- Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh,

Abstract/ Executive Summary:

The present study aimed to prepare an acceptable quality of Kachhagolla and compare the quality of laboratory made Kachhagolla with that of Kachhagolla collected from five selected famous sweetmeat shops in Natore district of Bangladesh. Samples were judged by panel of experts by or ganoleptic qualities and also were analyzed for chemical and bacteriological properties. Significant difference (P<0.01) was found in case of laboratory made Kachhagolla interns of or ganoleptic characteristics. Statistical analysis showed that total solid, moisture, fat, protein, carbohydrate and ash of laboratory made Kachhagolla were significantly (P < 0.01) higher than that of other samples of market kachhagolla. Total viable bacteria differ significantly among the treatment but coliform bacteria were not significantly differing among the treatments. Physiological, chemical, microbiological examination revealed that the laboratory made Kachhagolla was more superior to other samples and sample B was better than other sweetmeat shop in Natore district.

Keywords: Quality attributes, Kachhagolla, Delicious, Indigenous, Milk product

Location: Dairy and Microbiology laboratory of Bangladesh Agricultural University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Sweets

Objectives:

i. Study the comparison of the physical, chemical and bacteriological characteristics of Kachhagolla available in Natore with that of Kachhagolla prepared in the Dairy Science Laboratory of the Bangladesh Agricultural University.

ii. Evaluate the organoleptic quality of the Kachhagolla.

Methodology:

The experiment was conducted at Dairy and Microbiology laboratory of Bangladesh Agricultural University, Mymensingh. Kachhagolla sample was prepared at Dairy Technology and Microbiology laboratory of BAU, Mymensingh. At the same time the samples of Kachhagolla were collected from five famous sweetmeat shops in Natore district of Bangladesh. These were Joykali Mistanno Bhandar (B), Anuqul Mistanno Bhandar (C), Janani Mistanno Bhandar (D), Ratan Mistanno Bhandar (E) and Nimtali Mistanno Bhandar (F) respectively. A stands for laboratory was made. The appropriate quantity of Chhana was broken into bits and was kneaded. It was then mixed with cane sugar at the rate of 30% by weight of Chhana in an iron pan and cooked at controlled heating in a low flame with continuous stirring and scraping with a ladle. This process was continued until the mixture develops its characteristic sticky granular texture and flavor. Finally it was poured into a tray. The mixture was allowed to cool for 2-3 hours for setting. No artificial colour was added to avoid masking of the original colour. A little amount of dust cardamom was mixed with Kachhagolla to give the aroma of Cardamon spice to the mixture. No packaging material was used for experimental product. In the experiment each treatment was repeated 3 times. A schematic presentation for preparation of laboratory made Kachhagolla. After preparing and collecting the kachhagolla samples were kept in the refrigerator until further experimental work. The samples were subjected to physical (flavor, body and texture, colour and appearance, sweetness), chemical (total solid, moisture, protein, carbohydrate and fat content) and microbiological evaluations (coli form total count). The kachhagolla was also analyzed in the laboratory to know the moisture, total solids, fat, protein and ash content method was used for analysis. The kachhagolla was evaluated for sensory quality by a team of experienced judges. Microbiological parameters were determined by standard plate count (SPC) method. All experimental materials were completely homogenous and statistical analysis was done by using Completely Randomized Design. Analysis of variance test was done to find statistical differences between the treatments. LSD value was also calculated to see the difference within the means.

Source of Information: Pakistan Journal of Biological Sciences 5(6): 725-727, 2002

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the results of all parameters (physical, chemical and bacteriological) it was observed that the laboratory made kachhagolla was better than the Kachhagolla available in Natore. This may be attributed to additon of pure Chhana obtained from fresh milk, optimum level of sugar, control heating and maintenance of strict hygienic measures during preparation of kachhagolla in the laboratory. With higher moisture and carbohydrate content and with lower fat level in Natore made kachhagolla indicated that the manufacturers had adulterated their products. The possible adulteration may be addition of Skim milk Chhana, wheat flour and high level of sugar in the kachhagolla formulation.

Knowledge Management: Journal