Abstract
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.
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