Studies on Osmotic Dehydration of Rasogolla

The rasogolla prepared from cow milk was osmotically dehydrated at various sugar to rasogolla ratios (1:1, 2:1, and 3:1) and temperatures (40, 50, 60 and 70°C) and compared with the rasogolla dehydrated by conventional method for quality attributes before and after storage. The osmotically dehydrated rasogolla with a sugar to rasogolla ratio of I:1 at 40°C was found most desirable with respect to sensory quality and chemical composition. The osmotically dehydrated rasogolla could be stored at room temperature for a period of about I month without much deterioration in chemical and sensory quality after dehydration in 25% sugar syrup concentration for 4.5 min, whereas the rasogolla dehydrated by conventional method though resulted in selective removal of water but lost the colour and became hard which was not amenable to rehydration and was found unacceptable.