Technology for the Manufacture ofDiabetic Rosogolla
Authors:
- P. S. PrajapatiPPP. S. Prajapati
- S. R. ChavanSCS. R. Chavan
- A. JanaAJA. Jana
- 1 January 2014
- journal article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 54 (7) , 863-868
Abstract
Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture-52.20%, fat-4.46%, protein-12.78%, sorbitol-29.66%, and ash-0.89%. Similarly, the rheological properties were hardness-7.85 N, cohesiveness-0.54, springiness-6.06 mm, gumminess-3.8 N, chewiness-26.07 Nmm, fracture force-4.1 N, adhesiveness-0.0272 Nmm, and stiffness-2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal.Keywords
This publication has 1 reference indexed in Scilit:
- Texture and microstructure of chhana and rasogolla made from cows' milkJournal of Dairy Research, 1992