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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(4): 2414-2420
DOI: https://doi.org/10.20546/ijcmas.2017.604.281


Textural Analysis of Spongy Indian Milk Dessert (Rasogolla) Fortified with Potato Powder
Chaitali Chakraborty* and Kakali Bandyopadhyay
Department of Food Technology, Guru Nanak Institute of Technology, 157/F, Nilgunj Road, Panihati, Sodepur, Kolkata-700114, West Bengal, India
*Corresponding author
Abstract:

Potato is probably the most popular food item in the Indian diet and India is one of the largest producers of potato. Potato is a very rich source of starch. It also contains phosphorus, calcium, iron and some Vitamins C and A. It is vastly consumed as a vegetable and is also used in various forms such as starch, flour, alcohol and dextrin. Besides being used as a daily food item in various vegetable preparations, potato today increasingly finds use in the form of chips or wafers as snacks food. In the present study, potato powder is produced from two varieties of potato like kufri chandramukhi and kufri jyoti. These potato powders are utilized as a binding agent to produce fortified rasogolla sample R1 (kufri jyoti fortified) and R2 (kufri chandramukhi fortified). Control sample (C) of rasogolla is prepared using chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) only and a market sample (M) is also taken into consideration during comparative analysis of both sensory and texture. It has been found that the highest overall acceptability of about 8.7 (based on 9-point hedonic scale) is observed for sample R2 compared with others. Whereas considering the textural profile like hardness, fracturability, springiness and cohesiveness the sample R2 provides comparable result with other control and market sample.


Keywords: Potato powder, Rasogolla, Texture analysis, Sensory analysis, Chhana
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How to cite this article:

Chaitali Chakraborty and Kakali Bandyopadhyay. 2017. Textural Analysis of Spongy Indian Milk Dessert (Rasogolla) Fortified with Potato Powder.Int.J.Curr.Microbiol.App.Sci. 6(4): 2414-2420. doi: https://doi.org/10.20546/ijcmas.2017.604.281