Low-fat sweet syrup cheese ball (Rosogolla) manufacturing and effect of lowering fat on quality

Abstract

Low-fat sweet syrup cheese ball (Rosogolla) was manufactured by using low-fat cow milk and implementing six different combinations viz. type of chhana and two different concentrations (40 and 50o Brix) of cooking medium. Experimental Rosogolla samples and control were analysed for physico-chemical, textural and sensory properties. A 40o Brix concentration of sugar syrup as a cooking medium gave a highly acceptable low-fat Rosogolla. Average composition of low-fat Rosogolla is, moisture—49.83%, fat—4.66%, protein—11.85%, sorbitol—32.41% and ash—0.90%. Rheological properties of the most acceptable low-fat Rosogolla were hardness—6.78 N, springiness—5.72 mm, gumminess—3.2 N, chewiness—18.92 Nmm and stiffness—0.95 N/mm.