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Study on the Quality of the Rassomalai Manufactured in Laboratory and Sweetmeat Shops of Different Districts of Bangladesh

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

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

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

T. Hasan
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted at the Dairy Science Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh during the period from Jyly. to September, 2004. Rassomalai is a famous sweetmeat of Bangladesh. In our country sweetmeat traders do not apply the scientific procedure to produce quality Rassomalai. In this experiment Rassomalai was manufactured in Laboratory and compared with that of product collected from different districts (sadar) of Bangladesh. Physical, chemical and microbiological characteristics were investigated. Significant difference (P<0.01) was found in case of Rassomalai in terms of physical characteristics. It was observed from results that the moisture, dry matter, protein, fat, carbohydrate, ash g/kg and acidity cr. and pH contents of Laboratory made and different districts (Range Values) Rassomalai samples were 528.9 and 469.1- 559.4; 471.1 and 440.6-530.9; 173.0 and 145.5-153.1; 80.0 and 60.2-62.2; 204.9 and 220.5-304.3; 13.2 and 12.1-15.2 g/kg and 0.38 and 0.32-0.53 % and 6.27 and 5.90-6.07 respectively and total viable count/ml and coliform count/ml showed significant differences (P<0.01) among the treatment means. Physical, chemical and microbiological examinations revealed that the quality of different districts Rassomalai was inferior to Laboratory made Rassomalai.

Keywords: Quality, Rassomalai, Laboratory, Districts

Location: Dairy Science Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh

Start Date: 00-07-2004

End Date: 00-09-2004

Program Area: Quality and Nutrition

Commodity: Sweets

Objectives:

There is no legal standard and standardization to produce high-quality of Rassomalai in the country as well as no sanitary measures are adopted from the hygienic point of view. In the Laboratory, the scientific methods are followed to manufacture the Rassomalai. That is why, the quality of Laboratory made Rassomalai is generally superior. Considering the above-stated facts, the experiment was undertaken with the following objectives: To study the comparison of the physical, chemical and microbiological characteristics of Rassomalai -made in different districts of Bangladesh with that of the Laboratory made Rassomalai. To standardized the methods for the preparation of Rassomalai. To recommend businessman about appropriate technology to be used for the manufacture of Rassomalai.

Methodology:

Rassomalai sample (A) was manufactured in the Laboratory. At the same time the samples of Rassomalai were collected from five different districts (Sadar) of Bangladesh, were Comilla (B), Sherpur (C), Mymensingh (D), Dhaka (E), and Jessore (F), respectively.

Manufacture of Rassomalai Three litres of milk was collected from Dairy Farm. Out of this milk about 1.80 litre milk was heated to boiling for preparation of chhana and the remaining 1.20 litre milk was used for malai preparation. After--heating milk was cooled to 84°C and sour whey (360m1) was added until Chhana separates. Whey was removed from chhana by filter cloth. Chhana was broken, flour (16g) was added and kneaded mass was produced. Small balls were made with a smooth surface and without signs of cracks. Concentrated sugar syrup (sugar: water=1 :1) was made and heated to boiling. Balls of chhana were cooked in the boiling sugar syrup for 15 - 20 minutes. 1.20 litre whole milk ,40g sugar and 3- 4 pieces of cardamom were taken in a pan and heated until the volume was reduced by 50%. Balls of Chhana were cooked in hot malai for 3- 5 minutes and Rassomalai was prepared for consumption.

Source of Information: J. Bangladesh Agril. Univ. 3(1): 71-76, 2005 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Judging from the results of all the parameters studied it was observed that Laboratory made Rassomalai was better than that of Rassomalai collected from different districts. In the Laboratory, Rassomalai was prepared by using standard method and good quality raw materials were used for its preparation. For this reason quality of Laboratory made Rassomalai was superior. In order to maintain the quality of product throughout the country Bangldesh Standard and Testing Institution (BSTI) could take appropriate steps in this connection.

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