Abstract
Casein ball (rasgulla) is a round-shaped white coloured cheese ball of a very soft springy and porous texture dipped in sugar syrup and is one of the traditional milk-based sweets of India. Both fresh pineapple pulp (PP) and hot air (PH), microwave (PMW), microwave convective (PMWC) and freeze-dried (PF) pineapple powder mixed with chhana in 1:4 ratio were used to prepare the pineapple fortified rasgulla and coded as PP, PH, PMW, PMWC and PF, respectively. Pineapple (Ananas comosus) was chosen mainly due to its high amount of bioactive components, which reduce the rate of deterioration along with value addition purpose. The study aims to observe the effect of period of storage over 0-50 hours at room temperature (25±2°C) on casein ball (rasgulla) samples (fortified using differently dried pineapple), based on different physicochemical parameters such as phenolic content, antioxidant activity, colour change, hardness and sensory analysis. With the progress in storage time, the colour difference and hardness of all the rasgulla samples also increased and on the other hand, the total polyphenol content (TPC) and DPPH activity values decreased. The addition of differently dried pineapple powder to rasgulla helped to increase the TPC and DPPH scavenging activity, TPC and DPPH both increased by 3.5 fold and 5 fold respectively for PMWC (Microwave convective dried pineapple rasgulla). Also, hardness was decreased by 8.07 % in PMWC than NR (Normal rasgulla).Least colour difference was observed for PP (Pineapple pulp rasgulla) after 50 hours of storage. Significant changes on different
Highlights
India is one of the largest milk-producing countries in the world with a global market share of 9.5 % for the year 2018 and 176.3 million tons milk was produced for the year 2017-18 (Basic Animal Husbandry Statistics, DAHD&F, NDDB)
The total polyphenol content (TPC) (3.33 mg GAE/g) value was maximum for PMWC at the initial phase of storage, while the minimum of 1.39 mg GAE/g. was attended at 50 hours of storage for PMWC (Table 1)
For PMWC and PMW, the amount of polyphenol was significantly higher (p < 0.05) than others because of rising in temperature during different drying process affected the fruit on microwave heating leads to rupture of cell wall which may enhance the release of more phenolic compounds
Summary
India is one of the largest milk-producing countries in the world with a global market share of 9.5 % for the year 2018 and 176.3 million tons milk was produced for the year 2017-18 (Basic Animal Husbandry Statistics, DAHD&F, NDDB). Similar to other dairy products rasgulla is very prone to lipolytic degradation due to oxidative rancidity and undergoes different types of physiochemical changes during storage (Kaur et al, 2019).To prevent rancidity in rasgulla different treatments like adding anti-oxidants like butylated hydroxyl anisole, butylated hydroxyl toluene and tertiary butyl hydroquinone are extensively used (Bandyopadhyay et al, 2008). All of these anti-oxidants are synthetic and toxicity is a crucial factor due to which use of these anti-oxidants are not favorable and safe in rasgulla (Kaur et al, 2019). The effect of raw pineapple pulp, hot air, microwave, microwave convective and freeze-dried pineapple powder in shelf life extension, antioxidant activity, instrumental colour and texture analysis and palatability of rasgulla was studied in this paper
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