Effect of microwave treatment on the extension of shelf life of Rasagolla

Rasagolla (a sweet syrup cheese ball) most popular in the regions of South Asia, manufactured from Channa (a precipitate obtained by heat and acid coagulation of milk). The shelf life of Rasagolla at ambient temperature, in sugar syrup is 2 days. The mostserious constraint for shelf life enhancement is the activity of microorganisms. A study has been carried out to enhance the shelf life of Rasagolla by microwave treatment. Rasagolla was prepared under aseptic conditions in the laboratory as per the standard procedure. All the samples of Rasagolla were packed in 16 glass containers. Eight samples were tyndallized and others were kept as control. Standard Plate Count, Coliform Count and Yeast and Mould Count analysis were carried out in tyndallized and control Rasagolla. Sensory evaluation on a nine-point Hedonic Scale was done for treated and untreated products stored at ambient conditions (30 ˚C) at 0 day, 7th, 21st, 28th and till they were acceptable based on organoleptic test and consumer acceptance. It was observed that the shelf life of Rasagolla was extended by 28 days and beyond at room temperature. The different microbial counts are also within the permissible limit in microwave products than control. It has been concluded that the microwave treatment process in Rasagolla is suggested to enhance the shelf life of the product up to 15 days in room temperature.