Replacement of cow milk chhana with soy chhana in the preparation of rasomalai

Authors

  • MN Islam Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • F Parvin Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MS Hossain Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • A Wadud Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MSR Siddiki Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202
  • MS Khan Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202

DOI:

https://doi.org/10.3329/bjas.v44i1.23144

Keywords:

Chhana, cow milk, organoleptic score, soy milk

Abstract

Four different types of rasomalai were prepared from cow milk chhana (acid curd) with the addition of different levels of soy chhana. The prepared rasomalai were named as A (100% cow milk chhana), B (75% cow milk chhana+25% Soy Chhana), C (50% cow milk chhana+50% soy chhana) and D (25% cow milk chhana+75% soy chhana). The qualities of prepared rasomalai were evaluated by using physical and chemical parameters. It was observed that the addition of soy chhana with cow milk chhana decreased the organoleptic score of the prepared rasomalai. The moisture, total solids and carbohydrate content of the sample were not significantly differed, but protein (p<0.05), ash (p<0.05), fat (p<0.01) content and acidity percent (p<0.01) of the samples were significantly decreased in addition of soy chhana with cow milk chhana. Considering the physico-chemical properties of all samples, it was found that most suitable and acceptable quality of rasomalai can be prepared by admixture of 25% soy chhana and 75% cow milk chhana.

DOI: http://dx.doi.org/10.3329/bjas.v44i1.23144            

Bang. J. Anim. Sci. 2014. 44 (1): 59-63

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Published

2015-04-29

How to Cite

Islam, M., Parvin, F., Hossain, M., Wadud, A., Siddiki, M., & Khan, M. (2015). Replacement of cow milk chhana with soy chhana in the preparation of rasomalai. Bangladesh Journal of Animal Science, 44(1), 59–63. https://doi.org/10.3329/bjas.v44i1.23144

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Articles