Effect of defatted soy flour and concentration of stevia on physico-chemical and sensory characteristics of rasgulla

Rasgulla was prepared from chhana (incorporating defatted soy flour in chhana instead of maida) by cooking and soaking chhana balls in a syrup containing different concentrations of stevia and sugar. Five different concentrations of sucrose and stevia used were: (i) 100: 0 (SR); (ii) 75: 25 (SR1), (iii) 50: 50 (SR2), (iv) 25: 75 (SR3) and (v) 0: 100 (SR4) from milk containing 4% fat (standardized). Control sample was prepared from 100: 0 (as control sample without defatted soy flour, CR). Sucrose concentration decreased in samples as stevia concentration increased. Protein, fat and dietary fiber content of samples increased compared to control sample. Sample, SR4 showed 1.43% (±0.56) sucrose content compared to control sample (38.55±0.59). The titrable acidity of samples was decreased along with increment in stevia concentration. Whitening index was highest (77.01±0.21) for SR4 and lowest (65.0±0.21) for the control sample since less sucrose in syrup reduced the browning of the sample. According to sensory evaluation, the preferred (high quality and excellent sensory score by fuzzy logic) order of samples was as follows: SR > CR > SR3 > SR2 > SR1 > SR4. Rasgulla with low sugar content and high protein content and of acceptablequality can be preparedwith 25: 75 ratio ofsucrose tostevia in the syrup.