Why we use sugar syrup (sucrose) for Rasgullas than invert sugar??

If we see, Rasgullas are made up of purely casein and whey proteins obtained from coagulated milk. If we use invert sugar for syrup preparation  i.e., sugar (sucrose) inverted with the help of acid into glucose and fructose in which glucose and fructose are mainly reducing sugar having open chain of aldehyde or ketone group, it reacts with proteins causes Maillard reaction i.e., non enzymatic browning reaction. This leads to browning in the rasgullas causes unacceptability in market.
Process of Maillard reaction is as follows,

1. The carbonyl group of the sugar reacts with the amino group of the amino acid, producing N-substituted glycosylamine and water

2. The unstable glycosylamine undergoes Amadori rearrangement, forming ketosamines

3. There are several ways for the ketosamines to react further: Produce 2 water and reductones
Diacetyl, aspirin, pyruvaldehyde and other short-chain hydrolytic fission products can be formed
Produce brown nitrogenous polymers and melanoidins

Hence, we use sucrose for syrup preparation of rasgullas than using inverted sugar.




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