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Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

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Abstract

Low-fat sweet syrup cheese ball (Rosogolla) was manufactured by using low-fat cow milk and implementing six different combinations viz. type of chhana and two different concentrations (40 and 50º Brix) of cooking medium. Experimental Rosogolla samples and control were analysed for physico-chemical, textural and sensory properties. A 40º Brix concentration of sugar syrup as a cooking medium gave a highly acceptable low-fat Rosogolla. Average composition of low-fat Rosogolla is, moisture—49.83%, fat—4.66%, protein—11.85%, sorbitol—32.41% and ash—0.90%. Rheological properties of the most acceptable low-fat Rosogolla were hardness—6.78 N, springiness—5.72 mm, gumminess—3.2 N, chewiness—18.92 Nmm and stiffness—0.95 N/mm.

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Authors and Affiliations

  1. Gujarat Cooperative Milk Marketing Federation Limited, Anand, 388001, Gujarat, India

    Rupesh S. Chavan

  2. Department of Dairy Technology, S. M. C. College of Dairy Science, Anand, 388110, Gujarat, India

    P. S. Prajapati & Shraddha R. Chavan

  3. J and J College, Nadiad, 387002, Gujarat, India

    P. S. Prajapati & Shraddha R. Chavan

Authors
  1. Rupesh S. Chavan
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  2. P. S. Prajapati
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  3. Shraddha R. Chavan
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Correspondence to Rupesh S. Chavan.

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Chavan, R.S., Prajapati, P.S. & Chavan, S.R. Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality. Sens. & Instrumen. Food Qual. 5, 33–42 (2011). https://doi.org/10.1007/s11694-011-9109-5

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