Vol. 10, Special Issue 11 (2021)

Author(s):
Kuldeep Mishra, Suneeta Pinto, Hitesh Jambukiya and JP Prajapati

Abstract:
This investigation was conducted to evaluate the rheological attributes of goat milk rasogolla. Chhana was prepared from Surati goat milk (3.5% fat/8.5% MSNF). Nine batches rasogolla were prepared from chhana coagulated at three temperatures viz. 75, 80 and 85⁰C containing WPC-80 at 3 levels (i.e. 0, 0.25, 0.50 and 0.75% w/w of milk). It was observed that when rate of addition of WPC and coagulation increases the hardness of chhana also increased significantly (P<0.05). Chhana coagulated at 75 ºC containing no WPC, showed significantly (P<0.05) lowest level of chewiness in goat milk chhana among all other treatment. Hardness was lowest (5.83 N) when rasogolla was made from milk containing combination of 0.50% WPC and 80 ºC coagulation temperature. The significant (P<0.05) difference was found in cohesiveness, springiness, gumminess, chewiness and hardness between goat milk and cow milk rasogolla. The moisture and protein content of the goat milk chhana was significantly (P<0.05) higher than cow milk chhana. The moisture and protein content of the goat milk rasogolla was significantly (P<0.05) higher than cow milk rasogolla. The hardness of goat milk rasogolla was significantly (P<0.05) higher than cow milk rasogolla. Overall acceptability score of goat milk chhana and rasogolla was as good as chhana and rasogolla prepared from cow milk.