Technology for the manufacture of Diabetic Rosogolla.
Diabetic Rosogolla was manufactured by using low-fat cow milk. Six different combinations viz. type of chhana and two different concentrations (40° and 50° Brix) of cooking medium. All of the experimental samples and control were analyzed for physico-chemical, textural, and sensory properties. A 40° Brix concentration of cooking medium was preferred to give a highly acceptable Diabetic Rosogolla. The average composition of Diabetic Rosogolla is moisture-52.20%, fat-4.46%, protein-12.78%, sorbitol-29.66%, and ash-0.89%. Similarly, the rheological properties were hardness-7.85 N, cohesiveness-0.54, springiness-6.06 mm, gumminess-3.8 N, chewiness-26.07 Nmm, fracture force-4.1 N, adhesiveness-0.0272 Nmm, and stiffness-2.17 N/mm. This protocol can be adopted at commercial level and be used to serve the customers who desire fewer calories but cannot resist having the sweets after their meal.
a Department of Dairy Technology , National Institute of Food Technology Entrepreneurship and Management , Kundli , India.
R S
RS
Chavan
P S
PS
Prajapati
S R
SR
Chavan
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A
Jana
D000818:Animals; D001218:Aspartame; D002417:Cattle; D055598:Chemical Phenomena; D003611:Dairy Products / Q000032:analysis; D003920:Diabetes Mellitus / Q000517:prevention & control; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002149:Energy Intake; D005524:Food Technology; D006801:Humans; D007194:India; D012677:Sensation; D013549:Sweetening Agents
D004041:Dietary Fats; D004044:Dietary Proteins; D013549:Sweetening Agents; D001218:Aspartame