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Authors
Affiliations
1 Department of Dairy Technology, West Bengal University of Animal and Fishery Sciences, P.O. Krishi Viswavidyalaya-741 252, Mohanpur, Nadia, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 42, No 11 (2005), Pagination: 522-527
Abstract
Rasogolla is a chhana based milk sweet highly popular in India, particularly in tine eastern states. Cow's milk is preferred over buffalo milk for preparation of rasogolla as it yields soft and smooth body and spongy texture. Market samples of rasogolla varies widely not only in chemical composition and microbial quality but also in Theological/textural parameters, flavour and appearance. Few attempts have been made in the direction of systematic study on quality of market rasogolla considering its chemical composition, microbiological standards and textural parameters.