Premium
ROLE OF CARROT ON SHELF STABILITY OF DAIRY DESSERT ( RASOGOLLA ) DURING REFRIGERATED STORAGE
Author(s) -
BANDYOPADHYAY MAHUYA,
CHAKRABORTY RUNU,
RAYCHAUDHURI UTPAL
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00150.x
Subject(s) - food science , chemistry , shelf life , daucus carota , sugar , lipid oxidation , carotene , carrot juice , botany , antioxidant , biochemistry , biology
Carotene‐enriched carrots ( Daucus carota L. var. Chantenay) were evaluated for their inhibitory effects on acidity development and lipid oxidation in rasogolla during refrigerated storage. Rasogolla is mashed fresh cheese or cottage cheese boiled in rounded shape in concentrated sugar syrup. Six types of rasogolla samples containing carrot paste at 0, 10, 20, 30, 40 and 50% were prepared and stored in closed container at refrigerated condition for 20 days. Chemical changes were measured for acidity of syrup, pH of syrup, free fatty acid content and absorptivity of rasogolla samples, and sensory evaluation of rasogolla samples at days 0, 5, 10, 15 and 20 of storage. The carrot pastes showed significant protection against lipid oxidation, acidity development and sensory quality maintenance in rasogolla. Higher levels of carrot pastes were more effective to increase shelf stability in rasogolla at different tested storage times. However, after day 10 of storage, carrot concentration showed negative result, i.e., enhancement of rate of lipid oxidation of rasogolla samples and its syrups along with visual color destruction. Also, excess quantity of carrot in rasogolla reduces the overall acceptance by the consumer. According to the overall result of shelf stability, it could be suggested that carrot concentration up to 30% should be used in rasogolla for long duration of storage, i.e., above 10 days.PRACTICAL APPLICATIONS Traditional dairy products such as Rasogolla are important, well balanced food, which contribute a number of nutrients in relation to our need for good nutrition and health. Rasogollas' projected demand is 6000 tonnes in 2009 (Karunanithy et al . 2007). Carrot is a good source of carotene specially beta‐carotene and serve as a good source of natural antioxidant. Fortification of carrot in dairy product serves as functional or health food for people of all age group. It also imparts a safe and attractive color to the dairy product. Besides, it is also cost effective for the dairy industry, because carrot is much cheaper than milk or channa (a dairy product analogous to cottage cheese). Study on the role of carrot on shelf stability of rasogolla under refrigerated storage is an attempt to establish this new product in the dairy industry.