EFFECT OF DIFFERENT TYPES OF COAGULATING AGENT ON PHYSICO-CHEMICAL AND ORGANOLEPTIC

PROPERTIES OF NON DAIRY RASGULLA (CHEESE BALL)

Samadrita Sengupta1, Anwesha Samanta2, Jayati Bhowal*3

Address(es): Jayati Bhowal,
1
IIEST, Shibpur, PhD Research Fellow, SOCSAT, Botanic Garden, 711 103, Howrah, West Bengal, (+91) 9903780850.
2
IIEST, Shibpur, MSc, SOCSAT, Botanic Garden, 711 103, Howrah, West Bengal, (+91) 7278625034.
3
IIEST, Shibpur, Assistant Professor, SOCSAT, Botanic Garden, 711 103, Howrah, West Bengal, (+91) 9831672455.

*Corresponding author: jayatibhowal@gmail.com doi: 10.15414/jmbfs.2017.6.4.1107-1111

ARTICLE INFO ABSTRACT

Received 15. 8. 2016 Non-dairy rasgulla NDR (cheese ball) were manufactured from soybean milk using different types ofcoagulants such as citric acid,
Revised 18. 10. 2016 lactic acid, tartaric acid and calcium lactate (2% each). Dairy rasgulla procured from local market was used as control (DR). This study
Accepted 5. 1. 2017 investigated the effects of these coagulants on the physico-chemical, color, in vitro multienzyme protein digestibility and the sensory
Published 1. 2. 2017 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
Regular article
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.

Keywords: Rasgulla, Soymilk, Channa, Penetration, Digestibility

INTRODUCTION 1994). Because of this development, rasgulla from soy milk is very challenging
and people have started to take an interest in soy product consumption.
Rasgulla, the sweet syrupy cheese ball is one of the most popular and charming Food value of rasgulla largely depends upon the quality of chhana. The type of
sweets of India (Bandyopadhyay et al., 2008).Rasgulla is made from heat and coagulant used for coagulation of vegetable milk has prominent role in
acid coagulant milk protein mass traditionally known as chhana which is kneaded maintaining quality of chhana as it regulates the moisture content in chhana.
into small balls that are boiled into 40-60% sugar syrup. Rasgulla is generally Generally organic acids like citric, lactic acid, tartaric acid, calcium lactate,
made from cow milk (Rao et al., 1989) and very few reports are there regarding lemon juice and sour whey are used as coagulant. Effects of different coagulating
the manufacture of rasgulla from buffalo milk (Kanwal et al., 1980). This dairy agents in the production of dairy rasgulla (DR) have been reported (Soni et al.,
product is easily digested and has high food value due to its fairly high protein 1980; Ahmed et al., 1981; Bandyopadhyay et al., 2005) but, there is no
content, calcium, phosphorus, vitamin A and D content (Tarafdar et al., 2002). information regarding the effects of different coagulants in the preparation of
Rasgulla are extensively consumed due to its good nutritional and health benefit chhana to manufacture rasgulla from soy milk.
to human (Chavan et al., 2011; Sahu and Das, 2009). Production of non-dairy The objective of this study was to prepare soy based rasgulla coagulated with
food products from non-conventional edible seed flour such as soybean has different coagulating agents. Effects of different coagulants on the
emerged as popular alternative to traditional dairy products due to ongoing trends physicochemical, sensory and general acceptability of non-dairyrasgulla(NDR)
of vegetarianism, milk cholesterol, saturated milk fat and lactose intolerance. were studied and compared with those of dairy rasgulla.
Soybean which is the most widely grown and utilized legumes in the world has
good amino acid profile, contain higher levels of essential fatty acids, soluble MATERIAL AND METHODS
fiber, vitamins, minerals, phytochemicals which include isoflavones, phytic acid
and saponins which have strong antioxidant properties and have capability of Chemicals and reagents
lowering the cholesterol level (Barrett,2006). Soy based food products have
attained significant consideration for their potential role in improving health Soybean seeds were purchased from the local market (New Alipore Market,
hazards such as risk factors for coronary heart disease. Soy foods such as Kolkata West Bengal, India). Polyethylene cups and aluminum foil were
soymilk, tofu, natto, miso, tempeh, textured vegetable protein like soy burgers, procured from the local market. Citric acid, lactic acid, tartaric acid and calcium
soy nuts and whole soybeans may offer various health benefits (Jooyandeh, lactate were obtained from MERCK (Emerck India Ltd. Mumbai, India). All
2011; Sengupta et al., 2016). As a suitable alternative for probiotic dairy other chemicals were of analytical grade. Dairy rasgulla was brought from sweet
products, soy beverages and yogurts are another food category for which the shop (Hindusthan sweets, Newalipore, Kolkata, W.B., India). Double refined
healthy bacteria has played an important role in preventing health related disease cane sugar and rose water were obtained from local shop of New Alipore,
outcome.Traditional soy foods, both fermented and non-fermentedproducts, are Kolkata.
part of the daily diet in many areas of the world. Products such as soy sauce tofu,
tempeh and others are richer in aglycone, and isoflavones than unfermented soy
products and are becoming more popular in our country (Wang and Murphy,

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Preparation of soy milk apical angle of 45° and a weight of 72.5 g (Sanli et al., 2013). The depth of
penetration was measured at 5 s at a product temperature of 25°C.
The preparation of soy milk from whole soy seeds was described by adopting the
procedure of Sengupta et al., (2013). Colour property of DR and NDRs

Preparation of coagulant solution Color intensities in DR and NDRs were measured by use of the colorimeter
(Konica Minolta CR 10) which gave the Hunter parameter (L*, a*, b*) and also
Citric, lactic acid, tartaric acid and calcium lactate were used as coagulant and c*and h* values directly (Morales and Boeckel, 1999). Rasgulla samples were
each of them (2%) was dissolved in distilled water separately to prepare homogenized in a homogenizer and 5g of homogenized samples were placed in
coagulant solution (Aneja et al., 2002). Petridishes with a cover. Colour was measured within 5 min of the sample
preparation. L* indicated lightness which describes the light reflecting or
Preparation of Chhana and Rasgulla (Cheese ball) from soy milk transmitting capacity of an object. Color analysis was also performed by
determination of a* (− green to + red component), b* (−blue to yellow), c*
Chhana and rasgulla were prepared from soy milk using the method suggested by (chroma) and h*(hueangle) values in triplicates.
Aneja et al., (2002) but with a slight modification. Schematic diagram for the
preparation of chhana and rasgulla was given in Fig 1. Sensory evaluation of DR and NDRs

Freshly prepared DR and NDRs were kept at 37°C for 24 h for sensory
evaluation. 20 members were chosen from School of Community Science and
Technology, IIEST, Shibpur, Howrah, West Bengal. They developed a
consensus evaluation for flavor attributes for DR and NDRs and the evaluation
was carried out at Nine Point Hedonic Scale. The quality properties that were
evaluated were color, taste, flavor and overall acceptance. The quality
information contained on the sensory performance was indicated as 9=like
extremely, 8=like very much, 7=like moderately, 6=like slightly, 5= neither like
or dislike, 4=dislike slightly, 3= dislike, 2=dislike very much, 1=dislike
extremely (Sengupta et al., 2013).

In vitro multienzyme protein digestibility of DR and NDRs

The in vitro protein digestibility of DR and NDRs was carried out using the
method of Hsu et al., (1977). A suspension of the rasgulla from each coagulant
was prepared by dissolving 1.75 gm in 50 ml distilled water. The pH of the
suspension was adjusted to 8.0 with 0.1 M NaOH, while stirring in a water bath
at 370C. A multienzyme solution consisting of 1.6 mg mL-1 trypsin, 3.1mg mL-1
chymotrypsin and 1.3 mg mL-1 peptidase was kept in an ice bath and adjusted to
pH 8 with 0.1 M HCl. 0.05 mL of the multienzyme solution was added to each
rasgulla sample suspension and was constantly stirred at 37 0C. The pH of the
suspension was recorded 15 min after the addition of the multienzyme solution
and the in vitro digestibility was calculated using the regression equation of Hsu
et al., (1977).

Fig 1 Flow diagram for manufacturing NDR from soymilk Y=210.46-18.10X

NDRs: non-dairy rasgullas; CNDR: citric acid coagulated non-dairy rasgulla;
LNDR: lactic acid coagulated non-dairy rasgulla; TNDR: tartaric acid coagulated Where,Y= in vitro digestibility (%) and X= pH of the sample suspension after 15
non-dairy rasgulla; CLNDR: calcium lactate coagulated non-dairy rasgulla. min digestion with the multienzyme solution.

After completion of precipitation of soya milk (pH 5.4) with coagulating agent, Statistical analysis
chaana was collected in a cheese cloth and the whey was drained off by
squeezing the lump (milk solid) as much as possible (20-25 min). The lumps of Statistical analysis of data collected from different parameters was performed by
chhana were softened uniformly by messing. Chhana was kneaded thoroughly using analysis of variance (ANOVA) and the means were compared across
until visible separation of fat was occurred on the palms to form dough. This groups by Tukey test. All analyses were carried out in triplicates with the
dough was converted to chhana balls by rolling between hand palms for 1 min OriginPro 8 and the significant differences were determined at p ≤ 0.05.
without forming any crack on the balls surface (Yadav et al., 2012) otherwise
these balls usually lost their integrity during cooking. For cooking and soaking of RESULTS AND DISCUSSION
rasgulla cooking syrup (40% w/v, 55°− 60 °Brix) and soaking syrup (35°− 40
°Brix) were prepared separately. The chhana balls (8gm) made by different Proximate composition of DR and NDRs on 0 day at 4 ⁰C in a refrigerator
coagulants were cooked in the boiled cooking syrup solution for 10-15 minutes.
The cooked balls were then collected from the deep pan and placed in the freshly Table 1 represented the proximate composition of DR and NDRs and it was
prepared soaking syrup solution for 20 hr in which 4-5 drops of purified rose found that there were significant differences in the proximate composition of
water was sprinkled. Dairy rasgulla purchased from local shop was used as NDRs (p≤0.05) in comparison with DR. CNDR recorded high fat value
control. Four different types of NDRs were manufactured and designated as (4.95±0.18; p<0.05) followed by LNDR (4.39±0.17; p<0.05), TNDR (4.23±0.16;
CNDR: citric acid coagulated non-dairy rasgulla; LNDR: lactic acid coagulated p<0.05) and CLNDR (3.56±0.15; p<0.01). Control DR had higher fat value
non-dairy rasgulla; TNDR: tartaric acid coagulated non-dairy rasgulla; CLNDR: (7.86±0.29; p<0.05) than those of all the NDRs. These values of fat are higher
calcium lactate coagulated non-dairy rasgulla. The control dairy rasgulla (DR) than the values (1–1.2%) obtained by Garg et al., (2014). The same value about
and non-dairy rasgullas (NDRs) were stored in closed container at 4 °C for 30 fat content of soy rasgulla was observed by Nande et al., (2008). They also
days. showed that fat content in freshly prepared soy based rasgulla was low as
compared to dairy rasgulla. Bhattacharya and Raj (1980) also reported lesser
Proximate composition of DR and NDRs fat content in non-dairy rasgulla which was due to lesser fat content in non-dairy
channa.
The proximate composition (protein, fat, moisture, total solids and ash content) of TNDR recorded high value of protein (16.28±0.38; p<0.01) followed by CLNDR
DR and NDRs from different coagulants were carried out in triplicate using the (15.24±0.36; p<0.05), CNDR (13.67±0.35; p>0.05) and LNDR (7.89±0.22;
standard methods of AOAC, (2005). Fat was determined according to Bligh and p<0.01). Protein value of DR (8.24±0.05; p<0.01) was higher than LNDR
Dyer (1959) method by some process modification. Carbohydrate content was (7.89±0.22; p<0.01), but was lower than the values obtained for other three types
calculated by difference [100─ (moisture + crude protein + lipid +ash)]. Energy of NDRs.
values were obtained using the Atwater formula (Merrill and Watt, 1973). The moisture content of LNDR (51.20±0.56; p<0.01) was significantly higher
than that of other NDRs. The variation in the moisture content of NDR prepared
Penetration property of DR and NDRs with different coagulants was probably due to the differences in gel network
within the non-dairy rasgulla particles that was influenced by different
The penetration property of DR and NDRs were determined by a Penetrometer coagulating agents towards the water holding capacity of soy protein gels. It may
(Stanhope-Seta Surrey, England) using the cone-form penetration body with an

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also be due to the unique coagulating properties of different coagulating agents lower than that of CNDR (222.11±9.00; p<0.05), TNDR (221.79±7.50; p<0.05)
(Yakubu, et al., 2013). and CLNDR (222.08±7.40; p<0.05). The energy value of DR was relatively
Carbohydrate content of DR (36.57±0.51; p<0.01) was highest among all the five higher than all NDRs. It was reported that rasgulla containing low-fat and high
types of rasgulla samples. Among NDRs, the LNDR recorded highest protein was helpful in lowering body weight (Kolanowski, 1977). Dairy rasgulla
carbohydrate content (34.37±0.49; p<0.01) followed by CLNDR (32.27±0.43; when stored at refrigerated condition had a shelf life of more than 40 days and
p<0.01), CNDR (30.72±0.45; p>0.05) and TNDR (29.65±0.43; p>0.05). Table 1 not more than 6 days at room temperature.
also showed the result of energy content of NDRs prepared using different
coagulants. The energy value of LNDR (208.55±6.88; p<0.01) was significantly

Table 1 Proximate composition of DR and NDRs using different coagulating agentson 0 day at 4 ⁰C in a refrigerator
Proximate Composition (%w/w) DR NDRs
CNDR LNDR TNDR CLNDR
Moisture 46.29±0.55 47.24±0.53 51.20±0.56b 46.25±0.53 45.29±0.52a
Total solids 53.71±0.60 52.76±0.60 48.80±0.55b 53.75±0.61 54.71±0.62
Protein 8.24±0.05 13.67±0.35 7.89±0.22b 16.28±0.38b 15.24±0.36a
Fat 7.86±0.29 4.95±0.18a 4.39±0.17a 4.23±0.16a 3.56±0.15b
Carbohydrate 36.57±0.51 30.72±0.45 34.37±0.49b 29.65±0.43 32.27±0.43
Ash 1.04±0.03 3.42±0.09 2.15±0.06 3.59±0.06 3.64±0.07
-1
Energy ( Kcal g ) 249.98±7.72 222.11±9.00 a
208.55±6.88 b
221.79±7.50 a
222.08±7.40a
Results are expressed as mean ±SD (n=3) and significantly different at p<0.05, p<0.01 and p< 0.001 vs DR (control). DR: Dairy
a b c

rasgulla; NDRs: non-dairy rasgullas; CNDR: citric acid coagulated non-dairy rasgulla; LNDR: lactic acid coagulated non-dairy rasgulla;
TNDR: tartaric acid coagulated non-dairy rasgulla; CLNDR: calcium lactate coagulated non-dairy rasgulla.

Penetration property of DR and NDRs during storage at 4 ⁰C in a different coagulants was gradually decreased during storage period. The
refrigerator penetration values of different NDRs were higher than that of control. It can be
concluded that penetration properties of NDRs were significantly affected by
Table 2 revealed the results of the penetration property of DR and NDRs during types of coagulants. The penetration properties of NDR varied significantly with
30 days of storage at 4oC. In case of CNDR, penetration value was increased the level of fat and moisture content as well as difference in coagulants. From the
from 0 day of storage (255.98±12.48; p<0.05) to 10 days of storage present study it can be concluded that among four types of coagulants used for
(675.96±124.96; p<0.05). Penetration values then gradually decreased upto 20th the preparation of NDR from soy milk, tartaric acid is the best coagulant for
(525.59±20.59; p>0.05) and 30thday of storage (316.18±12.48; p>0.05). Thus providing best penetration properties. Nande et al., (2008) showed that texture
CNDR can be consumed up to 10 days of storage. In case of CLNDR the wise NDRs were rated better than that of DR however, differences were not
penetration value was increased from 0 day of storage (145.96±10.29; p>0.05) up significant. Fat played a dramatic role in the rheological factors of rasgulla. On
to 20 day of storage (487.49±20.59; p<0.01) and then decreased at 30 day of the other hand Haque et al., (2003) observed that the chhana produced from cow
storage (389.85±14.89; p<0.01). Thus CLNDR can be consumed up to 20 days of milk had a soft body and smooth texture, more suitable for rasgulla preparation
storage. For LNDR penetration values were gradually decreased from 0 day than soy milk chhana, which had coarse and granular body. Our studies overcome
(565.59±20.89; p<0.05) of storage to 30 days of storage (201.48±10.59; p>0.05). the problem of making NDRs in respect of textural characteristics and tartaric
In case of TNDR penetration values remained constant up to 20 days of storage acid coagulant nondairy rasgulla (TNDRs) was most promising among other
and then decreased up to 30 day of storage. These results revealed that NDRs in this context.
penetration values of all the five types of rasgulla sample were gradually
decreased during the storage period and thus the quality of NDRs made by

Table 2 Penetration properties of DR and NDRs using different coagulating agentsduring storage at 4 ⁰C in a refrigerator
Property Day of DR NDRs
storage
Penetration at CNDR LNDR TNDR CLNDR
25 ° C ( 1/10th 0 230.29±12.01 255.98±12.48a 565.59±20.89a 432.96±18.59a 145.96±10.29a
mm ) 10 232.15±26.58 675.96±24.96a 306.96±20.47a 436.74±22.59b 346.74±18.89
20 236.48±35.41 525.59±20.59 307.78±18.69a 433.19±19.78a 487.49±20.59b
30 251.26±39.64 316.18±12.48 201.48±10.59 312.78±12.69 a
389.85±14.89c
Results are expressed as mean ±SD (n=3) and significantly different at ap<0.05, bp<0.01 and cp< 0.001 vs DR (control). DR: Dairy
rasgulla; NDRs: non-dairy rasgullas; CNDR: citric acid coagulated non-dairy rasgulla; LNDR: lactic acid coagulated non-dairy rasgulla;
TNDR: tartaric acid coagulated non-dairy rasgulla; CLNDR: calcium lactate coagulated non-dairy rasgulla.

Colour properties of DR and NDRs using different coagulating agentsduring then decreased at 30th day (71.59±0.85; p<0.01 for DR and 72.55±0.21; p<0.001
storage at 4 ⁰C in a refrigerator for CNDR respectively). Decrease in L* values indicated lowering of lightness of
rasgulla samples. For LNDR, L* value initially decreased from 0 day
Change in color in rasgulla samples was an important parameter in assessing the (73.89±0.05; p>0.05) up to 10 days (67.52±0.09; p>0.05) of storage. Then it was
quality of this sweet product. The change of color for all the rasgulla samples was increased up to 30 days of storage (70.60±0.60; p<0.001). For TNDR, L * value
measured over the total storage period from 0 days up to 30 days and was gradually decreased from 0 day (73.89±0.03; p>0.05) up to 30 days (64.12±0.02;
compared. The results were represented in the Table 3. p<0.001) of storage. For CLNDR, L* value initially decreased and then remained
A similar trend of L* values was observed in case of CNDR and DR. L* values of constant for 20 (69.53±0.01; p<0.01) and 30 days of storage (69.52±0.60;
DR and CNDR were increased from 0 day (70.50±0.60; p<0.01 for DR and p<0.001). Hue-angle values fluctuated in a narrow range of 80-110 during
73.60±0.21; p>0.05 for CNDR respectively) to 20 days (72.96±0.22; p<0.01 for storage. However, chroma had higher values after 20days of storage and then it
DR and 77.25±0.22; p<0.01 for DR and CNDR respectively) were increased and decreased after 20 days.

Table 3 Colour properties of DR and NDRs using different coagulating agents

Sample Day Color properties
L a* b* c h
DR 0 70.50±0.60 -1.80±0.05 9.89±0.30 10.23±0.40 100.4±8.03
10 71.25±0.69 -1.56±0.01 11.54±0.96 11.14±0.33 96.58±0.59
20 72.96±0.39 -1.73±0.02 10.57±0.39 10.37±0.26 101.26±0.93
30 71.59±0.85 -0.99±0.03 9.85±0.24 9.86±0.29 103.29±1.06
NDRs
CNDR 0 73.60±0.21 -0.91±0.04 10.93±0.12c 11.11±0.12c 89.10±4.23
10 74.05±0.20 -0.82±0.03a 12.10±0.14 12.10±0.14 80.25±0.75b
20 77.25±0.22b -1.00±0.01 11.99±0.03 11.92±0.03 87.43±0.59
30 72.55±0.21c -0.72±0.05b 9.83±0.07b 9.83±0.07b 87.36±2.80
LNDR 0 73.89±0.05 -0.76±0.05 10.84±0.23c 10.86±0.23c 93.76±3.12

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10 67.52±0.09 -1.20±0.01a 9.59±0.08 9.53±0.08 113.53±0.75b

20 69.51±0.01b -1.05±0.00 13.23±0.09 13.23±0.09 83.96±6.80
30 70.60±0.60c -0.63±0.05b 11.17±0.06b 11.11±0.06b 90.23±5.23
TNDR 0 73.89±0.03 +0.76±0.06 13.97±0.10c 13.92±0.10c 87.16±5.31
10 67.23±0.06 1.01±0.07a 15.26±0.09 15.23±0.09 84.29±4.34b
20 69.21±0.04b 0.63±0.05 13.89±0.14 13.89±0.14 85.76±4.61
30 64.12±0.02c 0.83±0.07b 15.33±0.03b 15.33±0.03b 82.33±5.30
CLNDR 0 73.89±0.05 -0.19±0.00 11.09±0.23c 11.06±0.23c 90.53±3.12
10 67.52±0.09 -1.28±0.03a 9.69±0.08 9.63±0.08 113.43±0.75b
20 69.53±0.01 b
-1.04±0.01 13.36±0.09 13.36±0.09 83.33±5.89
30 69.52±0.60c -0.53±0.01b 11.23±0.06b 11.23±0.06b 90.19±5.23
Results are expressed as mean ±SD (n=3) and significantly different at ap<0.05, bp<0.01 and cp< 0.001 vs DR (control). L* value
represents lightness and darkness with a range from black (0) to white (100), a*value represents the green-red spectrum with a range
from green (–100) to red (+100), while b* value represents blue-yellow spectrum with a range from blue (–100) to yellow (+100). c
value represents chroma and h value represents hue angle. DR: Dairy rasgulla, NDR: Non-dairy rasgulla, NDR: CNDR: citric acid
coagulated non-dairy rasgulla; LNDR: lactic acid coagulated non-dairy rasgulla; TNDR: tartaric acid coagulated non-dairy rasgulla;
CLNDR: calcium lactate coagulated non-dairy rasgulla
In general over all acceptability for NDR and DR were gradually decreased from
Sensory evaluation of DR and NDRs during storage at 4 ⁰C in a refrigerator 0 day of storage and it was lowest for 30 days of storage. Over all acceptability
scores of NDR prepared from LNDR was lower (6.11±0.17; p>0.05) than that of
other NDRs and DR for the storage period. Relatively lower overall acceptability
The sensory evaluation of DR and NDRs produced using various coagulants and
scores for LNDR were due to lower scores for other sensory attributes. Overall
stored at 40C for 30 days was shown in Table 4. The results revealed that general
acceptability scores for TNDR (7.63±0.22; p<0.01) and CLNDR (7.65±0.22;
acceptability of DR and NDRs was gradually decreased during storage as p<0.001) were significantly higher among all treatments throughout the period of
exemplified by color, aroma and texture of rasgulla samples.
storage. Thus, on the basis of analysis of different physicochemical and sensory
The mean scores of DR and NDRs for color gradually decreased on storage.
parameters, tartaric acid proved to be optimum in the preparation of NDR.
LNDR showed a significantly lower score (5.59±0.15; p<0.05)for color than DR The result revealed that overall acceptability of LNDR was lower than that of
(6.29±0.85; p>0.05) other NDRs prepared using CNDR (7.08±0.69; p>0.05),
DR. On the other hand it was observed that CNDR, TNDR and CLNDR had
TNDR (7.06±0.19; p<0.05) and CLNDR (6.75±0.18; p<0.001) on 30 th day of
higher overall acceptability than DR. These findings were similar with the
storage. observations of Nande et al., (2008), Katara and Bhargava, (1990) who
The mean aroma score of DR and NDRs produced using different coagulants was
showed that slightly lower score in overall acceptability was obtained when the
also decreased during storage. Results showed that this decrease was more
attribute of appearance of NDRs was compared with that of DR.
significant in case of DR (6.33±0.59; p>0.05), CNDR (6.43±0.69; p>0.05) and
LNDR (6.40±0.18; p>0.05) at 30 day of storage.
th

A decreasing trend of mean texture score was observed for all the types of NDRs
including DR during the storage period. A significant lower texture score was
observed for LNDR at 30th day of storage (6.28±0.18;p>0.05).

Table 4 Sensory properties of DR and NDRs using different coagulating agents during storage at 4 ⁰C in a refrigerator
Sample Day Colour Texture Aroma Overall
acceptability
DR 0 8.12±0.29 8.95±0.29 8.83±0.26 8.95±0.28
10 7.25±0.65 7.14±0.58 6.52±0.67 7.42±0.98
20 6.59±0.39 7.26±0.48 6.41±0.48 6.69±0.69
30 6.29±0.85 7.00±0.69 6.33±0.59 6.28±0.47
CNDR 0 7.35±0.29 a 8.54±0.35b 6.93±0.20c 7.69±0.33c
10 7.29±0.59 8.47±0.59 a 6.84±0.69 7.68±0.85 a
20 7.11±0.89 a 7.89±0.47 6.57±0.57 7.53±0.96 a
30 7.08±0.69 7.87±0.69 6.43±0.69 7.40±0.59
LNDR 0 6.25±0.23 b 7.53±0.28b 6.98±0.21c 6.59±0.28c
10 6.11±0.16 b 7.40±0.20 a 6.77±0.17 6.43±0.16
20 6.02±0.15 7.33±0.18 a 6.47±0.16 a 6.20±0.46
30 5.59±0.15 a 6.28±0.18 6.40±0.18 6.11±0.17
TNDR 0 8.12±0.28 a 8.16±0.30b 7.68±0.32c 8.20±0.46c
10 8.02±0.30 b
8.01±0.29 7.63±0.27 a
8.11±0.31 b
20 7.12±0.28 a
7.89±0.29 b
7.64±0.28 a
7.65±0.28
30 7.06±0.19 a 7.88±0.20 a 7.50±0.28 a 7.63±0.22 b
CLNDR 0 7.34±0.28 8.29±0.32 b
8.12±0.22 c
8.24±0.55c
10 7.29±0.22 8.18±0.25 7.98±0.23 c
7.96±0.24 b
20 6.89±0.17 8.01±0.22 7.63±0.20 a 7.77±0.21 b
30 6.75±0.18c 7.96±0.20 a 7.51±0.21 7.65±0.22c
Results are expressed as mean ±SD (n=3) and significantly different at p<0.05, p<0.01 and p< 0.001 vs DR (control).
a b c

DR: Dairy rasgulla; NDRs: non-dairy rasgullas; CNDR: citric acid coagulated non-dairy rasgulla; LNDR: lactic acid
coagulated non-dairy rasgulla; TNDR: tartaric acid coagulated non-dairy rasgulla; CLNDR: calcium lactate coagulated
non-dairy rasgulla.
Differences in the digestibility of rasgulla may be due to interaction of Tannin,
In vitro multienzyme protein digestibility of DR and NDRson 0 day at 4 ⁰C trypsin and chymotrypsin inhibitors with the protein.
in a refrigerator

Fig 2 showed the result of in vitro multienzyme protein digestibility of DR and

NDRs produced using various coagulants. The result revealed that there was
significant difference in the digestibility of TNDR (121.77±1.55; p<0.01) when
compared to CNDR (88.12±1.05; p<0.05), LNDR (83.76±1.06; p<0.05) and
CLNDR (87.38±1.04; p<0.05). In vitro multienzyme protein digestibility of
TNDR (121.77±1.55; p<0.01) was significantly higher than that of DR
(100.25±2.54). LNDR, CNDR and CLNDR had lower protein digestibility values
than control DR. LNDR had the lowest (83.76±1.06; p<0) value. The differences
in the in vitro protein digestibility of NDRs may be due to differences in the
coagulating ability of each of the coagulant with regard to the different type of
proteins in the presence of the various protease inhibitors (Hwang et al., 1978).

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 J Microbiol Biotech Food Sci / Sengupta et al. 2017 : 6 (4) 1107-1111

DR
Hsu, W.W., Vavak, D.L., Satteriee, L.D. & Miller, G.A. (1977).A multienzyme
CNDR technique for estimating protein digestibility.Journal of Food Science,42(5),
LNDR 1269-1273.http://doi.org/ 10.1111/j.1365-2621.1977.tb14476.x
140 TNDR
Hwang, D.L., Yang, W.K., Foard, D.E., & Lin, K.T.D. (1978). Rapid Release of
b CLNDR
Protease Inhibitors from Soybeans: Immunochemical Quantitation and Parallels
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with Lectins. Plant Physiology, 61(1), 30–34.
Jooyandeh, H. (2011).Soy Products as Healthy and Functional Foods.Middle-
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a
80
Katara, R.V., & Bhargava, V.N. (1990). Production of rasogolla from cow milk
IMPD (%)

containing different levels of soymilk. Asian Journal of Dairy Research, 9(4),

60
175-180.
Kolanowski, J. (1977). On the mechanisms of fasting natriuresis and of
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carbohydrate induced sodium retention. Diabète&metabolisme,3(2),131-143.
Morales, F. J., & Van Boeckel, M. A. J. S. (1999). A study on advanced Maillard
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0 Merrill, A.L., & Watt, B.K. (1973). Energy value of foods: basis and
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Nande, P., Tapadia, P., Jain, K.,FrenalL., &Sabiha, V.A. (2008). A Study on
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DR: dairy rasgulla, NDR: Non-dairy rasgulla; DR: dairy rasgulla; CNDR: citric Rao, S., Rao, M.M., Ranganadham, M. &Rao, B.V.R. (1989).Studies on
acid coagulated non-dairy rasgulla; LNDR: lactic acid coagulated non-dairy preparation of chhana from buffalo milk and its suitability for
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Suitability of different coagulants (citric acid, tartaric acid, lactic acid and an exopolysaccharide-producing culture on the physicochemical properties of
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proximate composition, hardness, color values and sensorial attributesand were Technology, 66 (4), 535-542.
compared with the respective values of most preferred of dairy rasgulla procured Sengupta, S., Bhowal, J., & Bhattacharyya, D.K. (2013). Development of new
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product. Tartaric acid coagulated NDR had significantly higher protein, ash, total Sengupta, S., Goswami, R., Basu, S., & Bhowal, J. (2016). Hypolipidemic effects
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and was found the most suitable coagulant for manufacturing non-dairy rasgulla. http://dx.doi.org/10.1016/j.matpr.2016.10.004
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