Effect of stevia level on chemical, microbiological, and sensory properties of dairy dessert (rasgulla) at different storage periods and temperatures

Kaur, Gurveer; Goswami, T.K.

doi:10.1111/jfpp.14293

Cited by 9 publications

(12 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, this study can represent a basis for undertaking investigations on the effect of stevia on qualitative and sensory properties of the apricot nectar during the shelf‐life since replacing sucrose with low‐calorie substitutes could surely influence quality of the products over time such as stated in other foods (Kaur & Goswami, ; Rodríguez, Magan, & Medina, ).…”

Section: Discussionmentioning

confidence: 99%

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

This study aimed to develop a low‐calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low‐calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour‐plate technique, and physicochemical (pH, TTA, and aw) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9‐point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose.

show abstract

Section: Discussionmentioning

confidence: 99%

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Reale

Renzo

Russo

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…The principal raw material for preparing rasgulla is chhana which is acid coagulated milk protein mass. Traditional preparation methodology of rasgulla starts with the preparation of chhana from milk, transforming it into small size balls of 6-7 g. each followed by dipping and soaking of these small balls into sugar syrup for overnight (Kaur et al, 2017). Various types of rasgullas are available in the market concerning different textural, flavour characteristics.…”

Section: Introductionmentioning

confidence: 99%

“…The shelf-life of rasgulla is about 20-25 hours under ambient temperature of 25-30 °C (Bandyopadhyay et al, 2008). Similar to other dairy products rasgulla is very prone to lipolytic degradation due to oxidative rancidity and also undergoes different types of physiochemical changes during storage (Kaur et al, 2019).To prevent rancidity in rasgulla different treatments like adding anti-oxidants like butylated hydroxyl anisole, butylated hydroxyl toluene and tertiary butyl hydroquinone are extensively used (Bandyopadhyay et al, 2008). But all of these anti-oxidants are synthetic and thus toxicity is a crucial factor due to which use of these anti-oxidants are not favorable and safe in rasgulla (Kaur et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot Air Oven, Microwave, Microwave Convective, Freeze Dried Pineapple Pulp on Storage Stability of Casein Ball (Rasgulla)

Sarkar

Salauddin

Hazra

et al. 2021

J microb biotech food sci

View full text Add to dashboard Cite

Casein ball (rasgulla) is a round-shaped white coloured cheese ball of a very soft springy and porous texture dipped in sugar syrup and is one of the traditional milk-based sweets of India. Both fresh pineapple pulp (PP) and hot air (PH), microwave (PMW), microwave convective (PMWC) and freeze-dried (PF) pineapple powder mixed with chhana in 1:4 ratio were used to prepare the pineapple fortified rasgulla and coded as PP, PH, PMW, PMWC and PF, respectively. Pineapple (Ananas comosus) was chosen mainly due to its high amount of bioactive components, which reduce the rate of deterioration along with value addition purpose. The study aims to observe the effect of period of storage over 0-50 hours at room temperature (25±2°C) on casein ball (rasgulla) samples (fortified using differently dried pineapple), based on different physicochemical parameters such as phenolic content, antioxidant activity, colour change, hardness and sensory analysis. With the progress in storage time, the colour difference and hardness of all the rasgulla samples also increased and on the other hand, the total polyphenol content (TPC) and DPPH activity values decreased. The addition of differently dried pineapple powder to rasgulla helped to increase the TPC and DPPH scavenging activity, TPC and DPPH both increased by 3.5 fold and 5 fold respectively for PMWC (Microwave convective dried pineapple rasgulla). Also, hardness was decreased by 8.07 % in PMWC than NR (Normal rasgulla).Least colour difference was observed for PP (Pineapple pulp rasgulla) after 50 hours of storage. Significant changes on different

show abstract

“…Among several types of dairy-derived sweets, rasgulla/rosogolla/rasogolla/sweetened cheese ball is one of the most popular sweets all over India which is originated in the eastern part of India. Though originated in India, it becomes popularized across the South Asian countries like Bangladesh, Nepal, Pakistan and Myanmar [ 3 ]; it is now exported to the countries like Togo, Ghana, Kenya, Finland, Turkey, Denmark, Netherlands, St Maarten, United States of America, New Zealand and Australia (HS code 21069099). India has exported rasgulla worth USD of 12,39,058 in the year 2016 [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…2020 developed pineapple rasgulla; Kaur et al., 2019 reported use of stevia in dairy rasgulla; Pramanick et al. 2017 reported use of tulsi leaf extract in normal dairy rasgulla [ 3 , 5 , 6 , 7 ] .…”

Section: Introductionmentioning

confidence: 99%

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Sarkar

Salauddin

Hazra

et al. 2020

Heliyon

View full text Add to dashboard Cite

Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B 1 , B 2 , B 3 , B 5 , B 6 , B 7 and B 12 ), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B 1 , B 3 , B 7 and B 12 are found maximum in PF whereas B 5 , B 6 and B 2 are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

show abstract

Effect of stevia level on chemical, microbiological, and sensory properties of dairy dessert (rasgulla) at different storage periods and temperatures

Cited by 9 publications

References 11 publications

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Production of low‐calorie apricot nectar sweetened with stevia: Impact on qualitative, sensory, and nutritional profiles

Effect of Hot Air Oven, Microwave, Microwave Convective, Freeze Dried Pineapple Pulp on Storage Stability of Casein Ball (Rasgulla)

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Contact Info

Product

Resources

About