Abstract:

This experiment investigated how different coagulants affected soymilk-based Rasogolla's flavor, body and texture, color, appearance, and chemical composition (moisture, dry matter, crude protein, fat, carbohydrate, nitrogen-free extract, ash, and crude fiber). Milk samples were collected from the Bangladesh Agricultural University dairy farm (BAU) to prepare soymilk-based Rasogolla, and Soymilk was prepared at the Dairy Technology Laboratory of BAU, Mymensingh. Cow milk and soymilk samples were coagulated using four different coagulants: calcium lactate, citric acid, lactic acid, and vinegar. The change obtained from fresh cow milk and Soymilk was mixed in a 1:1 ratio to prepare different types of rasogolla: CLSMR (Calcium Lactate Coagulated Soymilk-based Rasogolla), CSMR (Citric Acid Coagulated Soymilk-based Rasogolla), LSMR (Lactic Acid Coagulated Soymilk-based Rasogolla), and VSMR (Vinegar Coagulated Soymilk-based Rasogolla). The effects of the coagulating agents on the different Rasogolla variants were assessed using both physical and chemical analyses. Physical evaluation focused on sensory attributes such as flavor, body and texture, color, and overall appearance. Chemical tests measured various parameters, including total solids, moisture content, protein, fat, carbohydrate, ash, and acidity. Each treatment was replicated three times, and the data were analyzed using analysis of variance (ANOVA) under a completely randomized design, with standard errors calculated using Microsoft Excel 2021. The study revealed that the coagulating agents had a significant effect (p 0.05) affect their body and texture, color, or appearance. Additionally, the coagulating agents had a highly significant impact (p 0.05) were observed in the moisture, dry matter, or carbohydrate content across the Rasogolla samples.