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Effect of Preservatives on Extending the Shelf-life of Rasogolla

Dipa Das
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh

Md. Alauddin
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh

Md Atiar Rahman
Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, Bangladesh

K. K. Nath
Bangladesh Council for Scientific and Industrial Research (BCSIR), Chittagong, Chittagong-4331, Bangladesh

Md. Rokonuzzaman
Department of Statistics, University of Chittagong, Chittagong-4331, Bangladesh

Abstract/ Executive Summary:

The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular sweet- meat due to its special appeal of taste, as well as to assess the effect of preservative on its biochemical and microbial status. Rasogolla available in local market has too short shelf life (2-3days) since its processing and preservation still lack standardization. In this research, Rasogolla was prepared in laboratory using calcium propionate, sodium metabisulfite, sorbic acid, sodium diacetate, sodium propionate, acetic acid, benzoic acid, sodium benzoate, butylated hydroxytoluene, butylated hydroxyanisole, P-4-hydroxybenzoate as preservatives followed by a comparative study of the biochemical and microbial status of both market and laboratory made Rasogolla. Use of sorbic acid and sodium metabisulfite showed the highest effectiveness in extending Rasogolla’s shelf-life upto 24 and 15 days, respectively, whereas the combination of sorbic acid (0.1%) and sodium metabisulfite (0.1%) was found more effective when used separately rendering longer keeping quality up to 30 days ensuring color, flavor, taste and texture. Compositional analysis showed that total solid, moisture, fat, protein, carbohydrate and ash content of market Rasogolla were 75.87-83.17%, 16.83-24.13%, 2.86-4.31%, 5.2-7.94%, 64.26-73.30% and 0.30-0.61%, respectively, whereas those in laboratory made were 73.70-79.83%, 20.17-26.30%, 3.18-6.09% 6.9-8.59%, 61.18-65.25% and 0.30-0.61%, respectively. Market Rasogolla were found more susceptible to microbial growth and contamination than those prepared in laboratory.

Keywords: Rasogolla, Preservative, Sorbic acid, Channa, Na-metabisulfite

Location: Fruits and Vegetable Research Division of Bangladesh Council for Scientific and Industrial Research (BCSIR) laboratories, Chittagong

Start Date: 00-03-2007

End Date: 00-09-2007

Program Area: Quality and Nutrition

Commodity: Sweets

Objectives:

An attempt has been made in this study to find out an appropriate preservative to extend its shelf life ensuring its quality and export potential as well as to prevent its spoilage in local market. This study also aims to encourage the sweetmeat producers in manufacturing and selling of quality RG which may substantially advance the prospect for sweetmeat entrepreneurship.

Methodology:

The experiment was conducted at the Fruits and Vegetable Research Division of Bangladesh Council for Scientific and Industrial Research (BCSIR) laboratories, Chittagong, during the period from March - September, 2007. RG collected from 10 different sweetmeat shops of local market and those prepared in the laboratory under strict hygienic condition (hygienic code IS10974, part 3: 1984) were taken as sample for analysis and comparative study. Preparation of RG 1 kg of fresh cow’s milk was heated to its boiling temperature in a stainless steel pan and kept for 10 minutes. 4% acetic acid was added to the pan for complete coagulation of Chhana. After filtering through a piece of muslin cloth, wa- ter was expelled out of the coagulated milk leaving Channa onto the cloth. 240g of Chhana was obtained from 1Kg of milk. The quantity of Channa obtained (240g) was ground, broken into bits and kneaded with flour (0.2g) in such a way that no sign of crack was observed when Chhana balls were made from the processed Chaana dough. Sugar (225g) was dissolved in 675ml of water and the solution was boiled for 1 hour to make clean syrup. Small Chhana balls were then put gently in the boiling sugar syrup and cooked for 25- 30 minutes to swell the Chhana balls. When the colors of the balls became slightly dark, the cooking was over. The Channa-balls soaked in syrup became large in size due to osmosis activity and weight increased more than two times. It takes 30-35 minutes for cooling and serving Rasogolla. Hygienic environment was strictly maintained in this procedure. Calcium propionate (CaP), sodium metabisulfite (NaM), sorbic acid (SA), sodium diacetate (NaD), sodium propionate (NaP), acetic acid (AA), benzoic acid (BA), sodium benzoate (NaB), butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), P-4-hydroxybenzoate (PHB) were added as preservatives to observe the sample. Proximate biochemical composition To assess the biochemical and chemical composition of the prepared RG, their protein content (g/kg) (Kjeldahl method, standard methods, 1960), fat content (g/kg) (Soxh’let extraction), carbohydrate content (g/kg), and moisture content (g/kg), ash content (g/kg), total solid content (g/kg), were determined. Microbial analysis of RG For microbiological analysis, RG was kept with preservatives for periodical observation and analysis of bacterial growth, fungal growth and total viable count (TVC). For both quantitative and qualitative analysis, samples were diluted serially using sterile distilled water. Appropriate dilutions required 1ml each to be plated in duplicate (pour plate method). Nutrient agar, MacConkey broth and Malt extract agar were used for this investigation while the Nutrient agar plate and MacConkey’s broth tube were incubated at 37⁰C for 24 hrs and the Malt extract agar plates for 48 hrs. Sugar analysis For a periodic determination of sugar, a few (3-5) RG samples, kept with selective preservatives, were subjected to sugar analysis by Volumetric Copper reduction method. The volume of sugar solution required to reduce completely 10 ml mixed Fehling’s solution was determined using methy lene blue (1%) as the redox indicator for assessing the end point. In this research, total sugar amount and the amount of reducing sugar were estimated. Statistical analysis Statistical analysis was conducted through two-way ANOVA using the software SPSS 11.5.

Source of Information: Chemical Engineering Research Bulletin 14 (2010) 19-24

Article Link (Online Journal): DOI:10.3329/cerb.v14i1.3940

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It can be definitely concluded that addition of SA along with NaM is one of the best preservatives which can highly improve the shelf-life of RG ensuring the optimum biochemical composition and preventing the microbial growth on RG. Textural quality is also maintained very properly in using these preservatives.

Knowledge Management: Journal