Vol. 12, Special Issue 11 (2023)

Author(s):
Kritika Sharma

Abstract:
The impact of stevia on the chemical, microbiological, and sensory characteristics of rasgulla during storage at ambient temperature and in the refrigerator was examined. Rasgulla were made by using Maida flour as the binding agent and varying concentrations of stevia in the cooking and soaking syrups. There were six different rasgulla samples made. By using syrups with various ratios of sugar, stevia, and honey together with a prepared control sample from 100:0. All samples were kept in refrigerators and at room temperature for 15 days respectively. Analysis of chemical changes for pH, syrup acidity, Rasgulla samples' free fatty acid (FFA) concentration and microbiological burden samples every third day of storage at ambient temperature and in the refrigerator, respectively. Significant protection from the formation of free fatty acids and the rise of acidity have been shown by the stevia level. At high levels of stevia, the number of microorganisms present was lower at room temperature than it was at refrigeration.