The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Tanmay Sarkar; Molla Salauddin; Sudipta Kumar Hazra; Runu Chakraborty

doi:10.1016/j.heliyon.2020.e05233

The impact of raw and differently dried pineapple (Ananas comosus) fortification on the vitamins, organic acid and carotene profile of dairy rasgulla (sweetened cheese ball)

Heliyon. 2020 Oct 16;6(10):e05233. doi: 10.1016/j.heliyon.2020.e05233. eCollection 2020 Oct.

Authors

Tanmay Sarkar^{1

2}, Molla Salauddin¹, Sudipta Kumar Hazra¹, Runu Chakraborty¹

Affiliations

¹ Department of Food Technology and Biochemical Engineering, Faculty of Engineering and Technology, Jadavpur University, Jadavpur, Kolkata 700032, India.
² Malda Polytechnic, West Bengal State Council of Technical Education, Govt. of West Bengal, West Bengal 732102, India.

Abstract

Pineapple, a tropical fruit that is well known for its excellent nutritional characteristics. Rasgulla (sweetened cheese ball) is a dairy based popular sweet found all over India. To enrich the nutritional profile, vitamin content, organic acid and carotene content profile of normal dairy rasgulla (sweetened casein ball) and to make it functionally more active for human health, fortification of rasgulla has been done by using normal pineapple pulp along with hot air, freeze, microwave and microwave convective dried pineapple pulp for overall comparative analysis and they are coded as PP, PH, PF, PMW and PMWC respectively. By using RP-HPLC method quantification of vitamin A, vitamin B group (B₁, B₂, B₃, B₅, B₆, B₇ and B₁₂), tocopherols (α, β, γ and δ form), vitamin C, carotene (α, β, γ and δ form) profile and organic acid profile (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid [SA], and fumaric acid) of all the rasgulla samples are estimated. A significant increase is found for differently fortified rasgulla samples in terms of vitamins content, organic acid and carotene content. B₁, B₃, B₇ and B₁₂ are found maximum in PF whereas B₅, B₆ and B₂ are found maximum for PMWC, PP and NR. The maximum amount of vitamin C and tocopherol are found in PP and PF. PMWC is reported to have maximum carotene content compared to all other samples.

Keywords: Dairy rasgulla; Food analysis; Food technology; Fortification; Functional dairy products; Nutritional profile; Organic acid profile; Pineapple; Vitamins.