Department of Food Engineering, College of Food Processing Technology and Bioenergy, Anand Agricultural University, Anand, 388110, Gujarat, India
*Email for correspondence: eraksharma@gmail.com
Online published on 3 April, 2017.
Kajukatli preparation methods, raw material and equipment were observed at popular sweet makers’ preparation sites (seven) in Anand, Ahmedabad, Surat and Vadodara districts of Gujarat. Samples were collected for evaluation of physicochemical, microbial and sensory attributes for standardization of recipe. Kajukatli prepared from paste and sugar was observed best based on the sensory evaluation of the market samples as well as products prepared in the laboratory. Kaju paste 65 and sugar 35 per cent of final product were found as the standardized process ingredients. The moisture content, fat, protein, sugar, ash, free fatty acids (FFA, as per cent oleic acid), water activity, hardness and stickiness were found 9.42, 26.43, 24.8, 30.26, 0.98, 1.22 and 0.793 per cent and 170.2 N and 2.23 Nmm respectively.
Kaju (cashew nut), sugar, Kajukatli, market samples, ingredients
