Comparison of the Rossogolla (Balish) prepared in the laboratory and collected from market of Netrokona District
Keywords:Rossogolla, Laboratory, Local market
This experiment assessed the quality of Rossogolla (Balish) manufactured in the laboratory and collected from Netrokona district. Four types of Rossogolla, (A) Laboratory made Rossogolla, (B) Rossogolla from Mukti Mistanno vander, (C) Rossogolla from Gwyneth Mistanno vander, (D) Rossogolla from Khan Mistanno vander were used in this experiment. Quality of Rossogolla were evaluated by physical, chemical and microbiological tests. From the physical examinations it appears that quality differed among different Rossogolla. Significant differences within flavour score, body and texture, colour and appearance and taste among the four different preparations of Rossogolla (P<0.05) were seen. The chemical analysis score implies that Total solids, Protein, Fat, Carbohydrate, Ash and microbial status varied significantly among four different types of Rossogolla of Netrokona district. Overall Physical, Chemical and Microbial status indicate that the type (A) Laboratory made Rossogolla was superior in comparison with others.
Key words: Rossogolla; Laboratory; Local market
Bang. J. Anim. Sci. 2010, 39(1&2): 134-143
How to Cite
© Bangladesh Journal of Animal Science.
Authors are required to transfer their copyright to the Bangladesh Journal of Animal Sciences.
All rights reserved. No parts of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the Bangladesh Journal of Animal Science.