Comparison of Rasogolla Made from Fresh 
 Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk

Haque, A. H. M. M.; Alam, M. Jahangir; Hasanuzzaman, Mirza; Islam, Monirul; Azad, Mustafa Abul Kalam

doi:10.3923/pjn.2003.296.299

Pakistan J. of Nutrition

2003

DOI: 10.3923/pjn.2003.296.299

|View full text |Cite

Comparison of Rasogolla Made from Fresh Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk

A. H. M. M. Haque¹,

M. Jahangir Alam²,

Mirza Hasanuzzaman³

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2009

2021

Publication Types

Select...

Article5

Relationship

Self Cite0

Independent5

Authors

Journals

Cited by 5 publications

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

Chavan

Prajapati²,

Chavan³

2011

Sens. & Instrumen. Food Qual.

View full text Add to dashboard Cite

Low-fat sweet syrup cheese ball (Rosogolla) was manufactured by using low-fat cow milk and implementing six different combinations viz. type of chhana and two different concentrations (40 and 508 Brix) of cooking medium. Experimental Rosogolla samples and control were analysed for physico-chemical, textural and sensory properties. A 408 Brix concentration of sugar syrup as a cooking medium gave a highly acceptable low-fat Rosogolla. Average composition of low-fat Rosogolla is, moisture-49.83%, fat-4.66%, protein-11.85%, sorbitol-32.41% and ash-0.90%. Rheological properties of the most acceptable low-fat Rosogolla were hardness-6.78 N, springiness-5.72 mm, gumminess-3.2 N, chewiness-18.92 Nmm and stiffness-0.95 N/mm.

show abstract

Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

Chavan

Prajapati²,

Chavan³

2011

Sens. & Instrumen. Food Qual.

View full text Add to dashboard Cite

show abstract

Simplex and duplex PCR assays for species specific identification of cattle and buffalo milk and cheese

Brahma

Polley

et al. 2011

Food Control

View full text Add to dashboard Cite

Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

2021

View full text Add to dashboard Cite

West Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Comparison of Rasogolla Made from Fresh Cow Milk, Fresh Buffalo Milk and Mixture of Cow and Buffalo Milk

Cited by 5 publications

References 1 publication

Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

Simplex and duplex PCR assays for species specific identification of cattle and buffalo milk and cheese

Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

Contact Info

Product

Resources

About