Effect of preservatives on extending the shelf-life of Rasogolla

Abstract

The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular sweetmeat 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.

Uses of milk in sweetmeat shops and consumer preferences to milk products at Mymensingh municipality in Bangladesh

“…Shelf life variation of different milk products are shown in Figure 3 and it indicates that the shelf life of rasogolla, malaikari, chomchom, pedasandesh and danadarmisti was minimum 3 days and maximum 5 days. This finding was similar to Das et al (2010) who reported that the shelf life of market rasogolla's lasted for 2-3 days. The shelf life of rasomalai and kalojam were maximum 5 and minimum 2 and 4 days, respectively.…”

Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study

“…The use of preservatives in combination was proved to extend the maximum shelf life of Rasmalai without any taste change. In a study conducted on the shelf stability of rasgolla, it was observed that the shelf stability of rasgolla increased up to 24 days by using sorbic acid (Das et al., 2010 ). They observed improved organoleptic properties of rasgollas during storage.…”

“…and overall acceptability (e) of Rasmalai during storage (0-12 days, 5°C) using different preservatives (R 0 = Control (Rasmalai) treatment (without addition of any preservative); R 1 = Rasmalai prepared using 500 ppm potassium sorbate; R 2 = Rasmalai prepared by using 1000 ppm potassium sorbate; R 3 = Rasmalai prepared by using 500 ppm calcium propionate; R 4 = Rasmalai prepared by using 1000 ppm calcium propionate; R 5 = Rasmalai prepared using combination of both potassium sorbate and calcium propionate in equal quantity, i.e., 500 ppm each). conducted on the shelf stability of rasgolla, it was observed that the shelf stability of rasgolla increased up to 24 days by using sorbic acid (Das et al, 2010). They observed improved organoleptic properties of rasgollas during storage.…”

“…To date, very scarce data are available regarding physicochemical characteristics and shelf stability of Rasmalai. The shelf stability and textural quality of Rasogolla have already been studied (Chakraborty & Bandyopadhyay, 2017 ; Das et al., 2010 ). Physicochemical characteristics of market available Rasmalai in India have also been studied (Sharma et al., 2015 ).…”

Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap

“…Sorbic acid possesses antifungal and antimicrobial properties. Therefore, the combination of sodium metabisul te and sorbic acid kills or inhibits growth of microbes responsible for spoiling nipa palm sap [12]. A higher number of TBC was observed in the control sample as it does not have any substances that impede the growth and proliferation of bacteria which naturally occur in the nipa palm sap.…”