Effect of concentration of cooking sugar syrup on the quality of rasogolla

Present investigation was planned to study the effect of concentration of cooking sugar syrup in the preparation of good quality Rasogolla, Cow milk standardized to 4% fat wus coagulated by adding citric acid (1.5% solution) until the acidity of Chhana whey reached to 0.18%. Chhana thus obtained was admixed with 4% maida (refined wheat starch) and 0.6% baker's yeast. The dough was incubated at 35°C for one hour followed by preparation of balls. The balls were cooked in sugar syrups of 30,40,50 and 60% concentration (s). It was observed that the Chhana balls obtained by cooking in 50% sugar syrup resulted in good quality Rasogolla with maximum voluminosity, with uniform surface without any cracks, with maximum force of disintegration (2.33 kg/ball), porosity (36.30%), Sponginess (78.40%) and best acceptable quality as colllpdreo to other three concentrdtions of cooking sugar syrups viz. 30,40 and 60%.