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Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup

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Abstract

Rasgulla was developed using different levels of coconut sap and sucrose in cooking and soaking syrups by incorporating defatted soy flour in chhana (heat acid coagulated dairy product) ballsmade from milk (4% fat). Six different levels of sucrose and coconut sap were used: (1) 100:0 (SR); (2) 80:20 (SCR1), (3) 60:40 (SCR2), (4) 40:60 (SCR3), (5) 80:20 (SCR4) and (6) 0:100 (SCR5). Complete replacement of sucrose by coconut sap was not possible due to degradation of physico-chemical properties of it by direct heat treatment at higher temperatures. Low sucroseand high protein content rasgulla with overall acceptable quality can be developed by 20:80 ratio of sucrose to coconut sap syrup.

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Abbreviations

CR:

Control rasgulla

SR:

Rasgulla prepared using defatted soy flour

SCR:

Rasgulla prepared using defatted soy flour and coconut sap

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Acknowledgements

The present study was carried in the laboratories of Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, with the support of Head of Department.

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  1. Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721302, India

    Gurveer Kaur & Tridib Kumar Goswami

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  1. Gurveer Kaur
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  2. Tridib Kumar Goswami
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Correspondence to Tridib Kumar Goswami.

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Kaur, G., Goswami, T.K. Physical and sensory characteristics of low sugar dairy dessert (rasgulla) developed at different level coconut sap syrup. J Food Sci Technol 58, 343–348 (2021). https://doi.org/10.1007/s13197-020-04547-7

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