Studies on preparation of dietetic rasgulla (cheese ball) from edible quality flours and antioxidant rich vegetable oils

- Edible oilseed flours are new ingredients for dietetic rasgulla production.
- Shelf life and antioxidant properties of dietetic rasgulla are improved.
- Addition of rice bran oil enhances oxidative stability of dietetic rasgulla.
- Higher increase in protein digestibility is observed in FSOYR than in other rasgulla.

Dietetic rasgulla (cheese ball) made from deoiled edible quality soy or sesame flour is known as non-dairy rasgullas (NDRs). Dietetic rasgullas were supplemented with specific antioxidant such as oryzanol obtained from rice bran oil (RBO). All the experimental non−dairy rasgullas and control dairy rasgulla (DR) were assessed for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration and colour property), in vitro multienzyme protein digestibility, microbiological and sensory properties. The penetration values of RBO incorporated deoiled soy or sesame based NDRs were lower in comparison with DR. The RBO incorporated deoiled soy flour based NDRs exhibited significantly higher inhibition (%) of 2, 2‒diphenyl‒1‒picrylhydrazyl (42.16 ± 0.65%; p ≤ 0.05) compared with DR (9.37 ± 0.30%) on the first day of manufacturing (0 day of storage). The overall acceptability scores of RBO incorporated deoiled soy flour and sesame flour based NDRs were significantly lowers than that DR. The RBO incorporated deoiled soy flour and sesame flour based NDRs showed highest digestibility than NDRs made from whole soybean seed or sesame seed. Total viable count and yeast & mold count increased slowly in the samples stored at 4 °C in refrigerator for 30 days.