Effect of different types of coagulating agent on physico-chemical and organoleptic properties of non dairy Rasgulla (cheese ball)

Abstract

Non-dairy rasgulla NDR (cheese ball) were manufactured from soybean milk using different types ofcoagulants such as citric acid, lactic acid, tartaric acid and calcium lactate (2% each). Dairy rasgulla procured from local market was used as control (DR). This study investigated the effects of these coagulants on the physico-chemical, color, in vitro multienzyme protein digestibility and the sensory properties of DR and NDRs.Citric acid coagulated NDR (CNDR) recorded high fat value (4.95±0.18; p < 0.05) among all the NDRs. Protein value of DR (8.24±0.05; p < 0.01) was higher than lactic acid coagulated rasgulla (LNDR) (7.89±0.22; p < 0.01), but was lower than the values obtained for other three types of NDRs.The moisture content of LNDR (51.20±0.56; p < 0.01) was significantly higher than that of other NDRs. Among NDRs, the LNDR recorded highest carbohydrate content (34.37±0.49; p < 0.01). The energy value of LNDR (208.55±6.88; p < 0.01) was significantly lower than that of all other NDRs. Penetration values of all the five types of rasgulla sample were gradually decreased during the storage period.A similar trend of L* values (lightness) was observed in case of CNDR and DR. The mean scores of DR and NDRs for color, aroma, texture and overall acceptability were gradually decreased during storage. It was observed that CNDR, tartaric acid coagulated rasgulla (TNDR) and calcium lactate coagulatedrasgulla (CLNDR) had higher overall acceptability than DR. LNDR, CNDR and CLNDR had lower protein digestibility values than DR. On the basis of analysis of different physicochemical and sensory parameters, tartaric acid proved to be optimum in the preparation of NDR.