Effect of Processing Temperature and Ingredients in the Preparation of <i>Gundpak</i> – A <i>Khoa</i> Based Dairy Product

Abstract

‘Gundpak', an indigenous khoa based milk product is prepared especially in Kathmandu valley. It is prepared by using locally available raw materials like khoa, sugar, gudh, ghee, edible seeds, dried fruits, etc. In this study, the temperature for cooking and the raw materials used were optimized. The chemical composition of khoa showed that, 26.2% moisture, 28.3% fat, 20.2% protein, 3.6% ash, 21.7% carbohydrate and 73.8% total solid. The final product ‘gundpak' was analyzed chemically. It contained 24.57 % moisture, 31.53% fat, 18% protein, 3.9% ash, 23% carbohydrate and 73.43% total solids. According to sensory evaluation ‘gundpak' prepared by the incorporation of 20% sugar, 2.5% gudh, 10% ghee and cooked at temperature of 120 oC was selected as the best product.

Key words: Gundpak; Khoa sensory; chemical analysis

DOI: 10.3126/njst.v9i0.3166

Nepal Journal of Science and Technology 9 (2008) 57-64