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Table 1 Different types of rasgulla and their nutritional composition

From: Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

SL NO. Type of rasgulla Moisture (%) Fat (%) Protein (%) Ash (%) Carbohydrate (%) Reference
1. Low fat rasgulla fortified with beta carotene 54.48 ± 1.92 4.90 ± 0.06 4.84 ± 0.07 1.60 ± 0.03 38.80 ± 0.56 [25]
2. Rasogolla by incorporating isabgol (Plantago Ovata) powder 54.84 4.50 4.80 0.90 34.96 [26]
3. Anti-diabetic rasgulla by incorporating stevia 47.52-52.06 7.1-7.5 - - 38.55-39.14 [27]
4. Low-fat rosogolla 49.10 ± 1.25 7.16 ± 0.23 8.69 ± 0.45 1.09± 0.01 45.42 ± 1.71 [28]
5. Rasgulla by incorporating tulshi - 5.40 12.30 - 48.21 [29]
6. Low sugar dairy rasgulla by using coconut sap syrup 52.20 ± 0.07 5.62 ± 0.17 6.82 ± 0.13 1.06 ± 0.06 38.55 ± 0.38 [30]
7. Rasogolla fortified with potato powder 48-52.3 6.42-7.58 - - - [31]
8. Pineapple rasgulla 47.85 ± 1.88 6.58 ± 0.55 7.22 ± 0.69 1.09 ± 0.02 29.62 ± 1.01 [32]
9. Rasogolla from buffalo sweet cream buttermilk fortified with cow milk 53.4 2.47 7.6 2.1 2.2 [33]
10. Rasogolla 54.86 4.9 5.05 - 34.35 [34]
11. Rasogolla 37 4.2 6.8 - 51.9 [35]
12. Rasogolla made from fresh cow milk 41.8 7.9 5.58 - 43.83 [36]
  1. The table describes the compendium of the scientific exploration of nutritional facts of traditional rasgulla and its different moiety. From the table, it is evidenced that researchers ameliorate the protein, fat and carbohydrate compositions of the traditional rasgulla, for better organoleptic and digestion characteristics. All the values are represented in percentage basis. The nutritional composition of the last entry of the table, i.e. serial number 12 (rasgulla made from fresh cow milk) stands for the traditionally processed rasgulla