EVALUATION OF YIELD, TEXTURE AND COOKING TIME OF RASOGOLLA

Volume expansion and temperature rise of rasogolla during cooking in p lain water and sugar syrups of 45, 55, 60 and 65 degrees Brix were stu died for determining the required cooking time. It was observed that s ugar concentration had negligible influence on volume expansion and te mperature rise. Initial diam of rasogolla was 2.7 cm and it increased to 3.7 cm after 10 min cooking, thereby leading to volume expansion of 2.6. Initial centre temperature of rasogolla ranged from 25 to 30 deg rees C and it increased to 100-103 degrees C after 5.5 to 6 min cookin g tithe due to the elevation of boiling point by sugar. Textural param eters of rasogolla in a 55 degrees Brix sugar syrup attained constant values after 20 min cooking. Prediction models for recovery of milk so lids in chhana and yield of rasogolla, using fat content, of milk as a variable, were developed. Yield of rasogolla from milk of 4.1% fat co ntent prepared in a 55 degrees Brix sugar solution, was 0.287 kg/kg mi lk, which corresponded to 83% of the predicted yield of 0.345 kg/kg mi lk.