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|Title:||Physical and sensory characteristics of low fat dairy dessert (Rasogolla) fortified with natural source of β- carotene|
|Keywords:||β-Carotene;Carrot;Rasogolla;Sensory evaluation;Sugar syrup|
|Abstract:||Rasogolla (a white color ping pong like juicy ball prepared by boiling mashed fresh cheese or cottage cheese ball in concentrated sugar syrup) fortified with carrot paste (10%, 20%, 30%, 40% and 50% levels named as sample CRA, CRB, CRC, CRD and CRE respectively), were developed and then compared to conventional Rasogolla taken as control by both sensory and instrumental analysis. All 5-type carrot Rasogolla were similar to control in respect of moisture, sucrose and ash but differed in fat and protein content. Textures of carrot Rasogolla were similar to control in terms of elasticity and cohesiveness. A trained panel found that carrot Rasogolla (CRA, CRB, and CRC) was more acceptable than CRD, CRE or control Rasogolla. Carrot Rasogolla CRC possesses highest β-carotene level. Rasogolla fortified with carrot could be a valuable addition to indigenous dairy products.|
|Appears in Collections:||JSIR Vol.66(09) [September 2007]|
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|JSIR 66(9) (2007) 757-763.pdf||73.12 kB||Adobe PDF||View/Open|
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