Effect of Preservatives on Extending the Shelf-life of Rasogolla

The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular sweetmeat 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 has too short shelf life (2-3days) since its processing and preservation still lack standardization. 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 of the biochemical and microbial status of both market and laboratory made Rasogolla. Use of sorbic acid and sodium metabisulfite showed the highest effectiveness in extending Rasogolla’s shelf-life upto 24 and 15 days, respectively, whereas the combination of sorbic acid (0.1%) and sodium metabisulfite (0.1%) was found more effective when used separately rendering longer keeping quality 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 to microbial growth and contamination than those prepared in laboratory.