TECHNOLOGICAL ASPECTS OF INDIGENOUS CHHANA BASED RASMALAI

The study was undertaken with an objective to standardize the technology of rasmalai on the basis of indigenous technology being followed locally. Semolina (at 2, 5 and 7% levels) in rasogolla part and sugar (at 1, 2 and 3% levels) in concentrated milk part were tried as additives. Nisin, potassium metabisulphite (100 ppm each) and microwave heat treatment were used as preservatives in concentrated milk part. The products were stored in a refrigerator (5±2oC) and analyzed on 0, 5 th , 10 th and 15 th day for their shelf life. The product made without semolina in rasogolla part and using 2% sugar in the concentrated milk part was significantly more acceptable than the control. However, preservation using all three methods. Per cent moisture content and free fatty acids increased significantly only in rasogolla part while increase in acidity of both rasogolla and concentrated milk part was insignificant. Changes in the pH during storage were not significant for rasogolla part but it significantly increased in concentrated milk part. Thiobarbituric acid values differed significantly for the treatments as well as for the storage period and the product remained highly acceptable during the storage period. It is concluded that the product was found to be chemically and microbiologically safe for consumption and the developed technology can be adopted for producing an improved rasmalai product with better shelf life.