Development & Standardization of Low Calorie Rasogulla by using Artificial Sweeteners
Author(s):
Yogita R. Mirajkar, Shweta .A. Patil, Dr. A.K. Sahoo
Keywords:
Rasogulla, Artificial sweetener, Sucralose, Sorbitol, Physico-chemical properties, Sensory Analysis.
Abstract
Rasogulla is a popular Indian confectionary product made from coagulating milk by citric acid. The experiment was carried out with the aim to formulate low calorie Rasogulla by using artificial sweeteners such as sorbitol and sucralose. Milk samples were standardized by using combination of skim milk & tonned milk.viz. 0% fat, 1.5% fat, 2% fat, 2.5% fat & 4% fat. Experimental samples and control sample of rasogulla are analyzed for physicochemical and sensory properties. The study was conducted to lower the calories in rasogulla by formulating sucralose and sorbital content of 0, 25, 50, 75, and 100g for both sweeteners. From formulation of sorbital content rasogulla sample 2 was selected according to physicochemical and sensory analysis as it contains 50% sorbital and 50% sugar. From sucralose formulation sample 2 was selected according to physicochemical & sensory analysis as it contains 50% sucralose and 50% sugar. Rasogulla prepared from sucralose provides 163.5 kCal / 100g and sorbitol rasogulla provides 172.34 kCal / 100g whereas control rasogulla made from cow’s milk provide 213 kCal / 100g.  Low calorie Rasgulla with acceptable quality can be prepared with 50:50 ratio of sorbitol to sugar & also 50:50 ratio of sucralose to sugar.
Article Details
Unique Paper ID: 152890

Publication Volume & Issue: Volume 8, Issue 4

Page(s): 737 - 742
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