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, 7 th , 21 st , 28 th 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.