Abstract
The present research was done to standardize the manufacturing of good quality Rasogolla. For the achievement of this research work five experiments were conducted. In first experiment, the six combinations of coagulants were used to prepare chhana for manufacturing Rasogolla. Six coagulants were sour whey water with 0.5% acidity, sour whey water with 1.0% acidity, citric acid with 0.5% acidity, citric acid with 1.0% acidity, sour whey water+citric acid with 0.5% acidity and sour whey water+citric acid with 1.0% acidity. Six different types of chhana by using different coagulants were analyzed for their chemical composition and after that six different types of Rasogolla were made. Six different types of Rasogolla samples were analyzed for their sensory attributes (flavour, body and texture, colour and appearance, taste and overall sensory score) and chemical analysis (moisture, total solids, protein, fat, carbohydrate and ash content). On the basis of sensory attributes by the panel of expert judges, Rasogolla prepared by using sour whey water with 1% acidity obtained the highest score. In second experiment, six different types of chhana binder were used to find out a suitable chhana binder for manufacturing good quality Rasogolla. Six chhana binders were, 3% wheat flour, 5% wheat flour, 7% wheat flour, 3% rice flour, 5% rice flour and 7% rice flour (w/w). In that case, sensory evaluation and chemical composition of six different types of Rasogolla were done. On the basis of sensory evaluation Rasogolla prepared by 5% wheat flour as a chhana binder, obtained the highest score. In third experiment, the effects of different concentrations of cooking sugar syrup on the quality of Rasogolla were tested. The different sugar syrups were, 40% sugar syrup, 50% sugar syrup and 60% sugar syrup. According to the judges, Rasogolla cooked in 60% sugar syrup obtained the highest score and chemical analysis showed that the total solids, carbohydrate and ash content of different type of Rasogolla were significantly (p<0.01) different among them. In fourth experiment, the effect of soaking Rasogolla in different sugar syrup concentration on the quality of Rasogolla was assessed. The prepared sugar syrups were, 40% sugar syrup, 50% sugar syrup and 60% sugar syrup. Statistical analysis showed that there was significant difference (p<0.01) among the Rasogolla samples for overall sensory evaluation score and the highest score was obtained when Rasogolla was soaked in 50% sugar syrup. Statistical analysis showed there was no significant difference among the different Rasogolla samples in terms of total solids, fat, protein and carbohydrate. In final experiment, Rasogolla made by standardized procedure in the laboratory were compared with the Rasogolla collected from the local market which was made by traditional method. Statistical analysis of data revealed that there was significant difference (p<0.01) among the samples for total sensory scores and the high score was obtained in Rasogolla made in laboratory followed by standardized procedure and the low score was obtained in local market Rasogolla. Chemical analysis showed that the total solids, fat, carbohydrate content of different types of Rasogolla samples were significantly different. From the results of this research work, it was concluded that good quality Rasogolla could be prepared by used sour whey water with 1% acidity as coagulant, 5% wheat flour (w/w) as chhana binder and 60% (w/v) sugar syrup as cooking and 50% (w/v)) sugar syrup as soaking.