EFFECT OF SOME UNIT OPERATIONS ON QUALITY OF KAJUKATLI
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Date
2013
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AAU, Anand
Abstract
The Kajukatli is an indigenous sweet, prepared using principally cashewnut splits and sugar following traditional and manual methods. The preparation process involved grinding of soaked cashew nut splits, mixing with sugar, cooking, cooling, rolling and sheeting. From the preliminary study, it was observed that unit operations such as grinding and cooking play important role in deciding the product quality.
Experiments were designed and conducted to study the effect of grinding and cooking on sensory and textural attributes of Kajukatli. Followed by storage study at room (30±2˚C & 65% RH) and refrigerated (6±2˚C & 90% RH) conditions was conducted for the sample prepared at optimized/standardized process parameters and packed in commercially available PVC containers. The parameters considered were: water addition while grinding (20-32%), grinding time (6-12 min) and cooking temperature (70-100˚C). Factorial design was followed for these three variables at four levels to study the effect and optimization.
Kajukatli prepared with 28% water addition, grinding for 12 min and cooking at 100˚C temperature had highest overall acceptability (8.9). Hardness and yield point of the sample were 354.98 and 344.49 g, respectively. Kajukatli so prepared had shelf life of nine (9) days at room condition while it lasted for more than thirty (30) days in refrigerated condition with acceptable sensory, textural and microbial attributes.
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Keywords
Food Processing Technology, Bio Energy, study