Effect of preservatives on extending the shelf-life of Rasogolla

Chemical Engineering Research Bulletin Pub Date : 2010-05-24 DOI:10.3329/CERB.V14I1.3940

D. Das, Md Alauddin, M. Rahman, K. Nath, Md. Rokonuzzaman Rokonuzzaman

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引用次数: 2

Abstract

The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular Bengal sweetmeat achieving the highest worth in all social and religious festivals in Bangladesh due to its special appeal of taste, as well as to assess the effect of preservative on its biochemical and microbial status. Rasogolla available in local market survives for too a short span (2-3days) to export in abroad since its processing and preservation still lie at a very infantile stage. In this research, Rasogolla was prepared in laboratory using calcium propionate, sodium metabisulfite, sorbic acid, sodium diacetate, sodium propionate, acetic acid, benzoic acid, sodium benzoate, butylated hydroxytoluene, butylated hydroxyanisole, P-4-hydroxybenzoate as preservatives followed by a comparative study on the biochemical and microbial status of both market and laboratory made Rasogolla. Sorbic acid and sodium metabisulfite exerted the highest effectiveness in extending Rasogolla’s shelf-life for 24 and 15 days, respectively, whereas the combination of sorbic acid (0.1%) and sodium metabisulfite (0.1%) was found more effective than their individual uses rendering the longer keeping ability up to 30 days ensuring color, flavor, taste and texture. Compositional analysis showed that total solid, moisture, fat, protein, carbohydrate and ash content of market Rasogolla were 75.87-83.17%, 16.83-24.13%, 2.86-4.31%, 5.2-7.94%, 64.26-73.30% and 0.30-0.61%, respectively, whereas those in laboratory made were 73.70-79.83%, 20.17-26.30%, 3.18-6.09% 6.9-8.59%, 61.18-65.25% and 0.30-0.61%, respectively. Market Rasogolla were found more susceptible for microbial growth and contamination than that prepared in laboratory. Keywords: Rasogolla, Preservative, Sorbic acid, Channa, Na-metabisulfite DOI = 10.3329/cerb.v14i1.3940 Chemical Engineering Research Bulletin 14 (2010) 19-24

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防腐剂对罗汉果保鲜期的影响

该研究的目的是找到一种有效的防腐剂来延长Rasogolla的保质期，Rasogolla是一种非常受欢迎的孟加拉糖果，由于其特殊的味道，在孟加拉国的所有社会和宗教节日中都具有最高的价值，并评估防腐剂对其生化和微生物状态的影响。由于加工和保存还处于非常初级的阶段，当地市场上销售的拉索果存活时间太短(2-3天)，无法出口到国外。本研究以丙酸钙、焦亚硫酸钠、山梨酸、双乙酸钠、丙酸钠、乙酸、苯甲酸、苯甲酸钠、丁基羟基甲苯、丁基羟基茴香醚、p -4-羟基苯甲酸为防腐剂，在实验室制备了拉丝果，并对市场和实验室生产的拉丝果的生化和微生物状况进行了比较研究。山梨酸和焦亚硫酸钠分别在24天和15天的保质期中发挥了最大的作用，而山梨酸(0.1%)和焦亚硫酸钠(0.1%)的组合使用比单独使用更有效，可延长保质期至30天，确保色、味、味和质地。成分分析表明，市售红果总固形物、水分、脂肪、蛋白质、碳水化合物和灰分含量分别为75.87 ~ 83.17%、16.83 ~ 24.13%、2.86 ~ 4.31%、52.7.94%、64.26 ~ 73.30%和0.30 ~ 0.61%，实验室生产的红果总固形物、水分、脂肪、碳水化合物和灰分含量分别为73.70 ~ 79.83%、20.17 ~ 26.30%、3.18 ~ 6.09%、6.9 ~ 8.59%、61.18 ~ 65.25%和0.30 ~ 0.61%。市场生产的拉索果比实验室生产的拉索果更容易受到微生物的生长和污染。关键词:山梨果，防腐剂，山梨酸，Channa, na -代谢亚硫酸盐DOI = 10.3329/cerb.v14i1.3940化学工程研究通报14 (2010)19-24

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Chemical Engineering Research Bulletin

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