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


, : 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

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.

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