UTILISATION OF SKIM MILK FILLED WITH COCONUT MILK FOR PREPARATION OF RASOGOLLA*

Abstract

The control samples of rasogolla were prepared using cow's milk, while experimental samples were prepared using skim milk filled with coconut fat. The milks were standardised to four per cent fat. Springiness of control and experimental rasogolla measured by using precision peneterometer was found to be similar Control rasogolla obtained higher score for flavour, colour and appearance but obtained similar scores for body and texture on the first day of storage at room temperature as compared to experimental rasogolla. On the second day and third day of storage also quality of experimental rasogolla resembled that of the control rasogolla in flavour, body and texture and colour and appearance. Thus control and experimental rasogolla samples were found to Ire of good quality on all the three days of storage.