Optimization of process parameters for Preparation of Rasogolla-an Indian Dairy
product at atmospheric pressure
B. Mohanta1, Dr. S. L. Shrivastava2
Abstract
Rasogolla is a typical Indian dairy food. Base material used for the preparation of rasogolla is a
heat acid coagulated product of milk, called as ‘chhana’. It is obtained from milk by heating,
cooling and acidifying the milk by a suitable acid (citric acid, lactic acid). Acidified milk is
incubated for sometime before separating the whey from the coagulum. For the preparation of
rasogolla, chhana is kneaded to homogenous and smooth dough. Kneaded chhana is made into
balls of desired weight and diameter. These balls are cooked in boiling sugar syrup for 15-20
minutes. Rasogollas, after the cooking are stored in sugar syrup at room temperature. A study
was conducted to obtain the optimized conditions of independent parameters for getting good
quality rasogolla. Fourteen independent parameters which have influence on the rasogolla quality
were selected. The dependent parameters choosen were diameter of rasogolla, weight of
rasogolla, volume of sugar syrup expressed, L value of the color of rasogolla, hardness of
rasogolla, elasticity of rasogolla and porosity of rasogolla. For good quality of rasogolla, it is
desired that the value of all dependent parameters should be maximized except the hardness.
Neural network modeling was applied for finding the relation between the independent and
dependent parameters and optimization of the independent parameters was done by using genetic
algorithm. It was found that for preparing good quality of rasogolla, the independent parameters
are to be maintained at the following values: Fat content of milk = 3.45 %, temperature to which
milk is heated = 95.05 ºC, rate of heating the milk = 12.59 ºC per min, temperature to which milk
is heated = 92.2 ºC temperature to which milk is cooled Rate of cooling the milk = 5.24 ºC per
min, Concentration of citric acid solution = 0.014 g per g solution, Ratio of milk to acid solution
= 5.2, Residence time of milk acid mixture = 4.31 min, Average temperature of milk during
coagulation = 76.7 ºC, , Moisture content of chhana balls after kneading = 0.44 kg per kg
chhana, Concentration of sugar solution used for cooking = 41ºBrix , Cooking time of chhana
balls = 16.5 min, Concentration of sugar solution used for soaking rasogolla = 35ºBrix, Soaking
time of rasogolla = 14.37 h.
Key Words
Rasogolla, sugar syrup, hardness, elasticity, cooking time
Introduction
India is the largest producer of milk contributing about 15 percent of the world’s milk
production. About 46 percent of the milk produced in the country is consumed as liquid milk and
50 to 55 percent of it is converted into a variety of milk products. Indian milk sweets have played
significant role in economic, social, religious and nutritional well being of the country’s
population. It has been reported that traditional milk products had a share of Rs 400 billions in
2001 (Patil 2005).
Rasogolla is widely popular through out the country, its popularity in eastern part of India is the
highest. It is estimated that the raw material cost of rasogolla is about 33 percent of its sale price
(Chandan et al. 2002).
Fresh cow milk is preferred for rasogolla preparation. As cow milk chhana is soft and has
smooth texture, it is suitable for rasogolla preparation. Rasogolla production is largely confined
to cottage and small-scale industry. Rasogollas are handled manually during the course of their
preparation, packaging and storage. Production of rasogolla is increasing at the rate of about 67%
per year (Anon 1994). For meeting the increased demand of rasogolla, maintenance of quality
standards is necessary. It must be produced in a continuous manner using machines. Very little
work has been done on the mechanization of rasogolla production.
Unit operations carried out for the preparation of rasogolla are shown in Fig 1. These include:
heating, cooling, acidification, settling, dewheying, kneading, ball making, cooking and soaking.
For preparation of rasogolla, milk is heated to its boiling temperature and cooled to 70 ºC. Some
suitable coagulating agent like citric acid or lactic acid solution is added and mixed with gentle
stirring. The mixture is kept for sometime for settling and coagulation of milk solids. After the
coagulation, whey is drained out; the coagulum is called as chhana.
After getting chhana the first unit operation for the rasogolla preparation is kneading the chhana
to a smooth mass. Generally kneading is done manually. The process is tedious and unhygienic.
After kneading of the chhana, balls are prepared. About 8-10 g of kneaded chhana mass is taken,
rolled between palms and ball is made. Care is taken not to have cracks on the surface of ball.
The balls are put in vigorously boiling sugar syrup for about 15-20 minutes for cooking. During
cooking large amount of heat energy is supplied to it. A considerable amount of water evaporates
during atmospheric cooking. In order to maintain the sugar syrup concentration, the sweetmeat
makers add water to the boiling sugar syrup. After the cooking is complete the balls are taken out
of the boiling sugar syrup and soaked in another sugar syrup having sugar concentration lower
than that used for cooking. This process stabilizes the texture of rasogolla. During this period,
equilibration of sugar syrup concentration present between inside and outside the rasogolla takes
place.
Fig. 1 Unit operations in rasogolla preparation
Several factors affect the quality of chhana and rasogolla. For preparation of suitable quality
chhana for rasogolla making cow milk should have 4% fat (Rao 1971, De 1980). Higher rates of
heating and cooling the milk enhanced the recovery of milk solids in chhana. It has been
observed that higher cooling rate was having more influence than higher heating rate
(Choudhury et al. 1998, Patel 2008). Good quality rasogolla could be prepared with 1-2% citric
acid solution (De and Ray 1954, Iyer 1978). Rao 1971 found that 3.5 g citric acid per kg of cow
milk was required for producing best quality of chhana for rasogolla making. The ratio of milk to
acid solution should be 5:1 for the preparation of chhana. Longer residence time of milk-acid
mixture before chhana separation was found to be better than shorter residence time for higher
yield, and higher recovery of milk solids. Longer residence time of milk - acid mixture before
straining produced comparatively soft and smooth texture chhana, which was suitable for
rasogolla preparation. Many investigators had used 70 ºC (Soni et al. 1980, Jonkman and Das
1993) and other used 80 ºC as coagulation temperature (De and Ray 1954, Bhattacharya and Des
Raj 1980, Kumar and Shrinivasan 1982). As coagulation temperature decreased, moisture
retention in chhana increased leading to soft body and smooth texture (De and Ray 1954, Soni et
al. 1980). It was reported that 55-58% moisture in chhana was optimum for good quality
rasogolla having round shape, soft body, and maximum spongy texture for atmospheric cooking
(Bhattacharya and Des Raj 1980). About 30-50% concentration of sugar solution is used for
cooking the chhana balls for preparation of rasogolla (Goel 1970, Kundu and De 1972,
Bhatttacharya and Des Raj 1980, De 1980). Generally, chhana balls require 20-30 min time for
cooking in atmospheric condition (Goel 1970, Kundu and De 1972, De 1980, Bhattacharya and
Des Raj 1980, Chandan 1992, Ten Hove and Das 1995). Many people have used 40%
concentration of sugar solution for soaking rasogolla. Appropriate soaking time is required as
during this period, rasogolla texture gets stabilized (Kundu and De 1972, Singh and Ray 1977).
The present study was carried out to identify the parameters affecting the quality of rasogolla and
to optimize them for obtaining good quality rasogolla. We have identified 12 independent
parameters which affect the quality parameters of rasogolla and 7 parameters depicting the
rasogolla quality. Range of variation of the independent parameters was found out from literature
survey and the preliminary experiments carried out by the authors.
The seven quality parameters identified for rasogolla are: (i) Diameter of rasogolla, (ii) Weight of
rasogolla, (iii) Volume of sugar syrup expressed, (iv) L value of the color of rasogolla, (v)
Hardness of rasogolla, (vi) Elasticity of rasogolla and (vii) Porosity of rasogolla. For good
quality of rasogolla, parameters (i), (ii), (iii), (iv), (vi) and (vii) should be as high as possible and
the parameter (v) should be as low as possible. The independent and dependent parameters are
mentioned in Table 1. The table also shows the range of variation of the independent parameters
within which the experiments were carried out.
Table 1. Independent variables affecting the quality parameters of rasogolla
Independent variables affecting rasogolla
Quality
Desirable
quality
parameters of
quality
rasogolla
Fat content of milk, X1 (3 and 3.5%)
Diameter
rasogolla
Temperature to which milk is heated, X2 ( 90-100 Weight
ºC)
rasogolla,
of As
large
as
possible
of As
high
as
possible
Rate of heating the milk, X3 (8.1 - 15.82 ºC per Volume of sugar As high
min)
syrup expressed
possible
as
Temperature to which milk is cooled, X4 (70 - 95 L value of the As high
ºC)
color of rasogolla
possible
as
Rate of cooling the milk, X5 (0 - 5.83 ºC per min)
as
Hardness
rasogolla
of As
possible
Concentration of citric acid solution used for milk Elasticity
coagulation, X6 (0.007 - 0.018 g per g solution)
rasogolla
of As
Ratio of milk to acid solution, X7 (3.33 - 6.67)
of As
Porosity
rasogolla.
Coagulation temperature of milk, X8 (68.7 - 89.1
ºC )
Residence time of milk-acid mixture, X9 (3 - 8
low
high
as
possible
high
possible
as
min)
Moisture content of chhana balls, X10 ( 0.38 0.46 kg per kg chhana)
Concentration of sugar solution used for cooking,
X11 (35 - 50ºBrix )
Cooking time of chhana balls, X12 (15 - 24 min)
Concentration of sugar solution used for soaking
rasogolla, X13 (30 - 40ºBrix)
Soaking time of rasogolla, X14 (4 -17 h)
Neural network is a very powerful tool by which the independent and dependent parameters can
be related. A layer of neurons act as input and another as output. Number of neurons in input
layer is made equal to the number of independent variables and the number in the output layer,
the number of dependent variables. Between the input and output layers one or more hidden
layer neuron is inserted. Genetic algorithm solves the optimization of the independent
parameters.
Erenturk and Erenturk (2006) have applied ANN and GA to study the drying characteristics of
carrots. Torrecilla et al. (2005) used neural network in optimization of high pressure food
processes. Kashaninejad et al. (2009) used neural network for modeling of wheat soaking.
Materials and Methods
Red cow brand of 2 types chilled market milk was purchased from local market having 3 and
3.5% fat content with 8.5 and 8 percent solid –not –fat respectively. Average weight of the milk
used for the experiment was 500g. Milk was heated to its boiling point. It was then allowed to
cool to a lower temperature ranged between 80-95 ºC. Average heating rate and cooling rate were
measured.
Citric acid having concentration ranged between 0.007-0.018 gram per gram solution was used.
The milk-acid solution was agitated gently by using a spoon and was allowed to stay for 3-8 min.
Residence time of the mixture was noted. During the mixing of acid to milk the temperature
change of coagulation was noted.
Chhana was separated from the whey by using a muslin cloth. The chhana was kept on the cloth
and slight pressure was applied to drain out more whey. The moisture content of chhana was
varied by applying different amount of pressure on the chhana mass for removal of whey from it.
The Chhana was then kneaded by using a spoon to a smooth mass. Moisture content of chhana
after kneading was determined by using an infrared moisture meter and it varied between 0.38 0.46 kg per kg chhana.
About 10±0.5 g of kneaded chhana was taken between the palms and rolled for 1 min to make
balls. Care was taken for making the ball surface free from cracks.
For the cooking of chhana balls, sugar syrup of different sugar concentrations (35-50º Brix) was
prepared. The syrup was heated and when it started boiling, the balls were put into it. The chhana
balls were cooked for a time ranged 15 - 24 min. After every 5 min about 30 ml water was added
to take care of the evaporation loss of water from the syrup. After the cooking, rasogolla balls
were kept in sugar syrup having concentrations 30-40ºBrix.
There were twelve independent parameters which were studied to see the effect on the seven
dependent parameters.
Diameter of rasogolla was measured using vernier caliper. Weight of rasogolla was measured
after the soaking of rasogolla in sugar syrup.
Initial weight of rasogolla was measured. It was then placed on a plate. On the rasogolla, 5 kg
weight was put. After 5 min, the weight was taken out of rasogolla. Final weight of pressed
rasogolla was taken. Volume of sugar syrup expressed was measured.
Color of rasogolla was measured by using a colorimeter (Konica Minolta, Japan) and it was
expressed in terms of Hunterlab L, a and b values. L value indicates whiteness. More the value of
L, more is the whiteness. The negative and positive values of a indicate the intensity of red and
green color, respectively. Similarly, negative and positive values of b indicate the intensity of
yellow and blue color respectively.
Hardness of rasogolla was measured by using a texture analyzer (Stevens-LFRA, USA). 1200 g
bi-directional load cell was used at 0.5 mm/s cross-head speed of the texture analyzer. Rasogolla
samples in the shape of a cube having dimensions 1 cm × 1 cm × 1cm was cut from the centre
and compressed to 80% of its original height. After the release of the force, height of the
rasogolla was measured after 2 min. Value of elasticity of rasogolla was determined as: Elasticity
= height after compression/ original height.
Following are the dependent parameters and the range of experimental values that were obtained.
1. Diameter of rasogolla, Y1 (3.5 - 3.7 cm)
2. Weight of rasogolla, Y2 (17 - 21 g)
3. Volume of sugar syrup expressed from rasogolla, Y3 (5.85 - 10.67 cm 3 )
4. L value of the color of rasogolla, Y4 (68.52 - 79.79)
5. Hardness of rasogolla, Y5 (39.67 - 78.33 g)
6. Elasticity of rasogolla, Y6 (0.81 - 1)
The experimental values of independent and dependent variables are given in Table 2 and Table
3 respectively.
Table 2. Experimental values of independent parameters from X1-X14
Expt
no
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
X1
X2
X3
X4
X5
X6
X7
X8
3.0
3.0
3.5
3.5
3.5
3.5
3.0
3.5
3.5
3.0
3.5
3.5
3.0
3.5
3.0
3.5
3.0
3.0
3.5
3.5
95
95
90
100
100
90
100
90
95
90
95
92
95
90
95
90
100
92
95
90
8.10
10.32
13.38
12.42
13.32
14.63
15.82
13.29
10.05
12.50
10.28
9.81
9.05
8.03
9.46
14.63
15.82
11.05
12.03
13.38
95
90
80
83
83
80
75
90
80
90
80
92
85
75
95
80
75
90
85
80
0.00
1.68
3.54
1.80
1.80
3.43
5.83
0.00
2.00
0.00
1.92
0.00
1.53
1.83
0.00
3.43
5.83
1.56
1.73
3.54
0.015
0.015
0.012
0.018
0.016
0.012
0.013
0.007
0.018
0.012
0.015
0.013
0.013
0.015
0.012
0.012
0.013
0.012
0.013
0.012
5.11
5.14
5.00
6.67
5.00
5.00
5.00
3.33
5.00
5.00
3.33
5.00
5.00
6.67
5.00
5.00
5.00
5.00
6.67
5.00
71.4
75.4
68.7
69.3
69.7
70.6
71.9
89.1
85.5
75.6
73.6
78.9
69.5
82.6
85.4
70.6
71.9
78.9
82.6
68.7
X9 X10 X11 X12 X13 X14
5
5
8
3
4
3
3
3
4
5
3
4
5
3
3
3
3
5
3
8
0.46
0.40
0.38
0.39
0.43
0.42
0.43
0.42
0.45
0.40
0.47
0.43
0.45
0.47
0.51
0.42
0.43
0.45
0.47
0.38
50
50
50
35
35
45
35
48
35
40
35
40
45
35
45
45
35
45
35
50
20
15
25
19
22
24
19
16
15
18
16
18
20
17
20
24
19
20
17
25
30
30
30
35
35
40
35
30
40
40
35
30
40
40
30
40
35
40
40
30
4
17
4
4
4
4
17
4
4
4
5
4
4
5
4
4
17
17
5
4
X1: Fat content of milk (%), X2: Temperature to which milk is heated (oC), X3: Rate of heating
the milk (oC per min), X4: Temperature to which milk is cooled (oC), X5: Rate of cooling the
milk (oC per min), X6: Concentration of citric acid solution used for milk coagulation (g per g
solution), X7: Ratio of milk to acid solution, X8: Average temperature of milk during
coagulation (oC), X9: Residence time of milk acid mixture (min), X10: Moisture content of
chhana balls after kneading (kg per kg), X11: Concentration of sugar solution used for cooking
(oBrix ), X12: Cooking time of chhana balls (min), X13: Concentration of sugar solution used for
soaking rasogolla (oBrix), X14: Soaking time of rasogolla (h)
Table 3. Experimental values of dependent parameters from Y1 – Y6
Expt
no.
1
2
3
4
5
6
7
Y1
Y2
Y3
Y4
Y5
Y6
3.5
3.5
3.6
3.6
3.6
3.6
3.7
17
21
20
20
18
18
19
5.847
10.668
9.736
9.797
7.838
7.805
7.772
68.52
76.22
66.87
71.95
72.07
79.79
73.97
71.33
67.67
73.00
56.00
50.33
78.33
54.00
0.93
1.00
0.90
0.88
0.81
0.96
0.90
8
9
10
11
12
13
14
15
3.5
3.6
3.5
3.5
3.6
3.5
3.5
3.6
21
20
19
18
20
19
18
19
7.738
8.536
7.853
7.415
9.286
8.960
7.843
7.394
78.10
72.59
74.31
72.35
71.57
75.13
69.37
74.06
39.67
40.10
43.00
45.40
51.85
40.74
53.82
41.76
0.85
0.87
0.92
0.90
0.95
0.88
0.99
0.96
Y1: Diameter of rasogolla (cm), Y2: Weight of rasogolla (g), Y3: Volume of sugar syrup
expressed from rasogolla ( cm 3 ), Y4: L value of the color of rasogolla, Y5: Hardness of rasogolla
(g), Y6: Elasticity of rasogolla
Neural network modeling of independent and dependent parameters
Neural network (NN) modeling was applied for finding the relation between the independent and
dependent parameters. Fifteen experimental data sets were used for developing the NN model.
The network consisted of fourteen input neurons corresponding to fourteen independent
variables and seven output neurons for the seven dependent variables. In the developed Neural
network, input layer is a matrix of size (20×14), where, 20 is the total number of experiments
conducted and 14 is the number of input layer neurons. One hidden layer having 25 numbers of
neurons was inserted between input and output layer of neurons. For a given set of data, error
matrix for output layer and hidden layer were calculated using the initial weights of the neurons.
Results and Discussion
Designed neural network was trained for 5000 number of computational cycles with a learning
rate coefficient of 0.6. Mean relative deviation percent between the estimated and measured
values of dependent parameter was found to be 0.01.
The optimum values obtained for independent parameters at maximum fitness value are given in
Table 4.
Table 4. Optimum values for independent parameters
Sl.
no
1
2
3
4
5
6
Independent parameters
Optimum
value
Fat content of milk (%)
3.45
Temperature to which milk is heated (ºC)
95.05
Rate of heating the milk (ºC per min)
12.59
Temperature to which milk is cooled (ºC)
92.2
Rate of cooling the milk (ºC per min)
5.24
Concentration of citric acid solution used for milk
0.014
coagulation (g per g solution)
Ratio of milk to acid solution
5.2
Average temperature of milk during coagulation (ºC)
76.7
Residence time of milk acid mixture (min)
4.31
Moisture content of chhana balls after kneading (kg per
0.44
kg)
Concentration of sugar solution used for cooking (°Brix)
41
Cooking time of chhana balls (min)
16.5
Concentration of sugar solution used for soaking rasogolla
35
(°Brix)
Soaking time of rasogolla (h)
14.37
7
8
9
10
11
12
13
14
The values of the dependent parameters obtained at the optimum combinations (Table 4) of
independent parameters are given in Table 5.
Table 5. Values of dependent parameters at optimum conditions of independent
parameters.
Sl.
no
Dependent parameters
Value
1
Diameter of rasogolla (cm)
3.69
2
Weight of rasogolla (g)
20.99
3
Volume of sugar syrup expressed from rasogolla ( cm 3 )
10.66
4
L value of Color of rasogolla
79.53
5
Hardness of rasogolla (g)
42.33
6
Elasticity of rasogolla
0.99
Conclusions
Based on the quality parameters of rasogolla such as diameter of rasogolla, weight of rasogolla,
volume of sugar syrup expressed from rasogolla, L value of colour of rasogolla, hardness of
rasogolla, elasticity of rasogolla and porosity of rasogolla it can be concluded that good quality
rasogolla can be prepared under atmospheric pressure with following optimum conditions of
independent parameters: Temperature to which milk is heated 95.05 ºC, Rate of heating the milk
should be 12.59 ºC per min, Temperature to which milk is cooled 92.2ºC, Rate of cooling the
milk 5.24 ºC per min, Concentration of citric acid solution used for milk coagulation 0.014 g per
g solution, Ratio of milk to acid solution 5.2, Residence time of milk - acid mixture 4.31 min,
Moisture content of chhana balls after kneading 0.44 kg per kg chhana, Concentration of sugar
solution used for cooking 41ºBrix, Cooking time of chhana balls 16.5 min, Concentration of
sugar solution used for soaking 35ºBrix and Soaking time of rasogolla should be 14.37 h.
Choudhury et al. (1998) and Patel (2008) reported that the rate of cooling of milk should be
higher than the rate of heating of milk for getting higher recovery of milk solids in chhana. But
in the present study, optimum value of cooling rate was lower than the rate of heating.
Bhattacharya and Des Raj (1980) reported that 55-58% moisture in chhana was optimum for
good quality rasogolla having soft body, and high spongy texture. The optimum value of
moisture content of chhana in the present study was lower than these values; so the hardness of
rasogolla was little higher than the hardness of market rasogolla. The optimized soaking time
(i.e., 14.37 h) is very high, as this amount of time must be spent between the cooking and
consumption of rasogolla. It is therefore necessary that more experiments are required to be
carried out with higher rate if milk cooling before its acidification and higher moisture content of
chhana. It might be possible that optimum soaking time would be lower than the present value.
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About Authors
B. Mohanta1 (Corresponding Author)
Research Scholar, Agricultural & Food Engineering Department, Indian Institute of Technology
Kharagpur Kharagpur- 721302, West Bengal
Email: bijayalaxmimohanta@gmail.com
Ph no:09338079566
Dr. S. L. Shrivastava2
Professor, Agricultural & Food Engineering Department, Indian Institute of Technology
Kharagpur, Kharagpur- 721302, West Bengal
Email: slshrivastava@gmail.com
Ph no: 09434031341