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Texture and microstructure of chhana and rasogolla made from cows' milk

Published online by Cambridge University Press:  01 June 2009

Amitava K. Adhikari ,
Om N. Mathur  and
Girdhari R. Patil
Amitava K. Adhikari
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
Om N. Mathur
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
Girdhari R. Patil
Affiliation:
Division of Dairy Chemistry, National Dairy Research Institute, Karnal 132001, India
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Summary

The relationships between the composition, texture and microstructure of chhana (an Indian-style soft cottage cheese analogue) and rasogolla (a sweetened dairy product made from chhana) were analysed. Chhana contained a significantly higher proportion of fat, protein, lactose and minerals than did rasogolla. Cooking of chhana in 60% sucrose solution introduced sucrose and changed the texture and structure to that typical of rasogolla. As chhana was transformed to rasogolla, the Instron textural properties, hardness, gumminess and chewiness, fell significantly, whereas springiness increased dramatically. Market rasogolla had a slightly different composition from the laboratory-made samples, but both had similar Instron textural and sensory textural attributes. Scanning electron microscopy showed that chhana had a structure like cottage cheese or cream cheese, a compact, coalesced casein matrix with fat globules embedded in it. Rasogolla had a conglomerated, ragged and porous casein matrix with uneven surface and numerous large void spaces. The collapsed and ruptured fat globules were found embedded in the agglomerated protein particles of rasogolla. The textural attributes of both chhana and rasogolla could be explained by the microstructure.

Type
Original Articles
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 413 - 424
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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