Vol. 11, Special Issue 4 (2022)

Author(s):
Rupam Chauhan, Anu Singh, Atul Singh and OP Chauhan

Abstract:
Rasgulla, the popular Indian dairy-based dessert, was blended by using soymilk to improve its nutritional and different physical parameters like color, texture and sensory attributes. Soymilk was blended with dairy milk in the ratio 100:0, 80:20, 60:40 and 40:60 (v/v) and were analyzed for physico-chemical, sensory and microbiological attributes. As such the rasgulla made from pure soy milk shows higher content of phenolics, flavanoids contents as well as antioxidant potential. Blending with dairy milk improve the color of the product in terms of CIE L*, a* and b* values. Hardness of the product also improved with increase in the dairy milk. Sensory score where also found to increase with increase in the level of dairy milk. The products showed shelf life of 60 days on the basis of physico-chemical, microbiological and sensory attributes.