+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Effect of fat levels in milk, type of coagulants and coagulation temperatures on the textural characteristics and organoleptic quality of rasogolla

Journal of Dairying Foods & Home Sciences 11(1): 13-20

Effect of fat levels in milk, type of coagulants and coagulation temperatures on the textural characteristics and organoleptic quality of rasogolla

Rasogolla samples prepared from chhana made by coagulating cow milk having 0.1, 1.0, 2.0, 3.0 and 4% fat by citric acid and lactic acid at 70 degree C, 80 degree C and 90 degree C were analysed for textural characteristics and organoleptic quality. With increase in fat content of milk, hardness, springiness, gumminess and chewiness of rasogolla decreased whereas cohesiveness increased significantly (P lt 0.01). Rasogolla prepared from citric acid chhana had significantly (P lt 0.01) higher hardness, cohesiveness, springiness, gumminess and chewiness as compared to one prepared from lactic acid coagulated chhana. A significant increase (P lt 0.01) in hardness, cohesiveness, springiness, gumminess, and chewiness of rasogolla was also observed when temperature of coagulation was raised either from 70 degree C to 80 degree C or from 80 degree C to 90 degree C. Organoleptically, best quality rasogolla was obtained from chhana prepared by coagulating 3% fat cow milk by 1% per cent solution of lactic acid at 70 degree C.

(PDF 0-2 workdays service: $29.90)

Accession: 002355605

Related references

Effect of some coagulants, their concentrations and milk temperatures on pH at coagulation, yield and quality of goat milk chhana. Indian Journal of Small Ruminants 7(2): 91-95, 2001

Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk. Journal of Food Science and Technology 52(3): 1736-1741, 2015

The effects of coagulants and milk coagulation temperature on the moisture content and organoleptic traits of low-fat soft cheese. Vestsi Akademii Agrarnykh Navuk Res iki Belarus' ( 1): 74-76, 1998

Influence of enzymatic modification of proteins on textural characteristics of chhana and rasogolla made from buffalo milk. Indian Journal of Dairy and Biosciences 8: 14-17, 1997

Effect of coagulation temperatures and total solid levels on quality of paneer made from whole milk powder. Journal of Food Science & Technology 29(1): 57-59, 1992

Effect of coagulants kind of milk and nolen gur on textural properties of sandesh. Asian Journal of Dairy Research 10(3): 142-146, 1991

Effect of storage temperatures on the physico-chemical, sensory and microbiological quality of rasogolla. Indian Journal of Dairy Science 60(1): 19-24, 2007

Sensory quality of chhana prepared from goat milk using different coagulants, concentrations and temperatures. Small Ruminant Research 17(2): 187-192, 1995

A comparative study on quality and textural parameters of commercial and machine prepared rasogolla. Journal of Food Science and Technology 43(5): 493-495, 2006

Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of food engineering 80(4): 1043-1050, 2007