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

Abstract

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.

Comparative Classification Efficiency of Self-organizing Map, Principal Component Analysis, and Hierarchical Cluster Analysis for Normal Dairy and Differently Pineapple Fortified Rasgulla

“…It was observed that a higher fat content resulted in a lower springiness value, which is similar to the findings reported by Kumar et al, 2003. [29] Adhesiveness of all the rasgulla samples were found as follows -NR (0.093±0.003 N-mm) > PP (0.088±0.002 Nmm) > PF (0.085±0.002 N-mm) > PMWC (0.082±0.001 Nmm) > PMW (0.081±0.002 N-mm) > PH (0.078±0.000 Nmm). In the case of adhesiveness, protein content was found as the most predominant factor.…”

“…There are several studies on the texture of rasgulla with respect to different characteristics and other conditions as well. [29][30][31][32][33] Hardness values (expressed in Newton (N)) of all the rasgulla samples were observed in the following order -NR (5.26±0.29 N) <PP (5.31±0.19 N) <PF (5.38±0.27 N) <PH (5.41±0.23 N) <PMW (5.49±0.37 N) <PMWC (5.55±0.49 N). From all these values, it can be seen that as the fat content of rasgulla samples (Table 1) is decreased as the hardness value is increased.…”

“…Chavan et al, 2011 also reported a similar trend of hardness increasing with a decrease in fat content. [29] Also, integrity in protein structure has an important factor for the hardness of rasgulla. [30][31][32] It was observed that the hardness of rasgulla decreased as the degree of denaturation of protein was decreased, or the protein content was increased.…”

Sensorial, chemical and microbial quality of spongy rosogolla

“…Rosogolla is most popular sweetmeat which is highly acceptable to the people for its characteristics texture and a pleasant sweetness (Desai et al, 1993). It has high nutritional value because of its digestibility and high protein, fat, mineral content, particularly Ca and P, as well as fat-soluble vitamins A and D. (Kumar and Prasad, 2010;Prajapati et al, 2011). Rosogolla has 186 calories per 100g, with 153, 16, and 17 calories coming from carbohydrate, protein, and fat, respectively (Gurveer and Goswami, 2017).…”